In Paraguay, we undoubtedly have a wide variety of delectable empanadas to brag about worldwide. Today, I'd like to highlight one of them: the delectable Sweet Corn Empanadas "Empanadas de Choclo," made with a creamy corn mixture filling and encased in a delicious buttery crust that is not only simple and easy to make but also delicious. Ideal as an appetizer or weeknight supper!
How to Make Corn Empanadas
Note: The full instructions are provided in the recipe card below.
To make the filling: Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat. Melt the butter in a separate saucepan over low heat. When it's bubbling, whisk in the flour until it forms a golden paste, about 3 to 4 minutes. Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and whisk until the sauce thickens, about 10 minutes. Whisk in the nutmeg, black pepper, and salt. In a large skillet to medium heat, add 1 tablespoon of butter and garlic. Saute the garlic as the butter melts, about 2 minutes.
Add the corn, scallion, salt, and pepper to taste. Cook until the corn is tender and warmed through about 5 minutes. Turn off the heat, add the oregano, and mix until combined. Transfer to a large bowl. Add the bechamel mixture and mix well to combine; taste and adjust the seasoning if necessary. Let it cool to room temperature, then cover and refrigerate until ready to use.
How to Assemble
Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment. Once the filling has cooled, spoon about 2 spoonfuls of the corn mixture in the middle of each empanada disc, leaving a 1-inch border around the edge; avoid reaching the edges with the filling because oiliness will prevent a good seal.
Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border, then fold the dough over and press the edges together to seal and create a half-moon shape.
Pleat the edges or crimp with a fork, removing any air pockets. Repeat with the remaining rounds and filling. Let the empanadas rest in the fridge until you're ready to bake.
In a small bowl, lightly beat the egg yolk (do not beat until ready to bake) with 1 tablespoon of heavy cream, whole milk, water, and a pinch of salt and sugar. Lightly brush the top of the Sweet Corn Empanadas with the egg mixture.
Bake the corn empanadas in the oven for about 20-25 minutes, until golden. Serve the Sweet Corn Empanadas "Empanadas de Choclo" warm with chimichurri sauce and a side of yuca, if desired. Enjoy!
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Recipe
Easy Corn Empanadas
Equipment
Ingredients
- 12 Empanada Shell Whole Wheat Empanada Shell , Homemade Empanada Shell, or use Store-bought, such as Goya puff pastry dough for turnovers. (I use Whole Wheat Empanadas Shell)
- 50 g butter , room temperature
- 100 g cream cheese , room temperature
- 300 ml whole milk , room temperature
- 40 g tablespoons all-purpose flour sifted
- 432 g (1 canned) whole sweet Kernel corn , drain and rinse
- 2 tablespoons grated parmesan cheese
- ¼ teaspoon nutmeg , freshly grated
- ¼ teaspoon ground black pepper
- ¾ teaspoon Kosher salt , to taste
- 1 teaspoon dried oregano
- 2 scallions , chopped
- 1 garlic finely minced, optional
For the Egg Wash:
- 1 egg yolk
- Pinch of kosher salt
- Pinch of sugar
- 1 tablespoon cream , whole milk, or water
Instructions
- To make the filling: Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat. Melt the butter in a separate saucepan over low heat. When it's bubbling, whisk in the flour until it forms a golden paste, about 3 to 4 minutes.
- Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes. Whisk in the cream cheese, nutmeg, black pepper, and salt until well combined.
- In a large skillet to medium heat and add 1 tablespoon of butter and garlic. Saute the garlic as the butter melts, about 2 minutes. Add the corn, scallions, salt, and pepper to taste. Cook until the corn is just tender and warmed through, about 5 minutes. Turn off the heat and add the oregano and mix until combined. Transfer to a large bowl.
- Add the oregano and the bechamel mixture, and mix well to combine; taste and adjust the seasoning if necessary. Let it cool to room temperature, then cover and refrigerate until ready to use
How to Assemble
- Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment. Once the filling has cooled, spoon about 4 tablespoons of the corn mixture in the middle of each empanada disc, leaving a 1-inch border around the edge. (Avoid reaching the edges with the filling because oiliness will prevent a good seal).
- Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border, then fold the dough over and press the edges together to seal and create a half-moon shape. Pleat the edges or crimp with a fork, removing any air pockets as you go.
- Repeat with the remaining rounds and filling. Let the empanadas rest in the fridge until you're ready to bake. In a small bowl, lightly beat the egg yolk (do not beat until ready to bake) with 1 tablespoon of heavy cream, whole milk, water, and a pinch of salt and sugar.
To Bake the Corn Empanadas:
- Lightly brush the top of the Sweet Corn Empanadas with the egg mixture. Bake the corn empanadas in the preheated oven for about 20-25 minutes, until golden on top. Serve the Sweet Corn Empanadas "Empanadas de Choclo" warm with chimichurri sauce and a side of yucca, if desired. Enjoy!
Notes
- To store: Sweet Corn Empanadas, let them cool to room temperature and then transfer them to an airtight container. You can store them in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
- To reheat: The empanadas, preheat your oven to 350°F (180°C) and place the empanadas on a baking sheet. Bake for 10-15 minutes or until heated through. Alternatively, you can reheat the empanadas in the microwave for 30-60 seconds, which may make the empanada shell slightly soggy. Reheated empanadas are best served warm, and you can enjoy them as a snack or a light meal.
- To Bake: Pre-heat the oven to 425°F. Place frozen empanadas on an oven-safe baking sheet lined with parchment paper at a distance of one inch from each other. Place the baking sheet on the center oven rack for best results. Bake for 20 to 25 minutes until the dough turns golden brown or the internal temperature of 165 degrees F). Let stand 5 minutes before serving.
- To fry: Thaw the empanadas overnight in the refrigerator before frying. In a 2-quart pot, heat the peanut oil to 350 degrees F. Gently slip 2 to 3 empanadas at a time into the hot oil and fry until golden brown, 3 minutes per side; be very careful since the thermal change can cause the oil to splatter. Adjust the heat as needed. Transfer to the paper towels to drain.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
