The Magical Ingredients for a Wholesome Life From the Heart of my Home: Street Corn Baked Empanada

Monday, August 9, 2021

Street Corn Baked Empanada

These street corn empanadas are baked with season's fresh corn. This is based on the Mexican street corn, Elote. Who doesn't love the creamy delicious street corn. The empanada filling is easy to make and this is a great snack as well as appetizer.

Empanadas and samosas are very similar, the shape is different and different fillings can be used. The dough is also similar. The empanada and samosa dough need not be buttery like pie crust. For the baked version, adding butter gives a delicious texture to the dough. But, if you are short of time, pie crust can be used too. It's going to be even more delicious! The filling is also easy to make. I have used fresh roasted corn. Frozen corn can be used after sautéing to reduce the moisture. Cotija cheese is used in elote but since it is made using animal rennet, I have used queso blanco and my own vegan parmesan cheese. This mixture gives more or less similar taste.

Sue of Palatable Pastime is holding an event this month and our theme for this month is "Baking with Sweet Corn". I love sweet corn and I love baking. The seasons fresh corn is always so tasty and very healthy. Baking delicious food with this amazing veggie is very interesting. We love Elote and this empanada is based on the Mexican street corn. this is my recipe for the event.

Ingredients

For the dough

All-purpose flour - 2 cups

Butter - 6 tbsp

Salt - 1/2 tsp

Cold water - 1/3 cup

For the filling

Roasted fresh corn - 1.5 cups, about 2 ears of corn

Queso blanco - 1/2 cup

Salt - 1/4 tsp

Vegan parmesan - 2 tbsp

Cilantro - 3 tbsp, chopped

Sour cream - 3 tbsp

Cayenne - 3/4 tsp

Cheddar cheese - 1/2 cup, shredded

Milk - 1 tbsp

Method

Preheat the oven to 350 degrees F. Add the ingredients for the dough in a bowl, with a pastry cutter cut the butter into pieces, and knead to a smooth dough using water as needed. Cover and set aside.

In another bowl add all the ingredients for the filling, mix, and set aside.

Divide the dough into 12 pieces. Roll each piece to a 6-in circular disc. Place about one and half to two tablespoons of the filling in center. Fold the disc and seal the edges. This can be done by pinching the dough with fingers or fork. Alternatively, fold and crimp the edges for a decorative edge. Repeat with all the dough portions.