Corn Empanadas
Ingredients
- 2 cups fresh corn kernels, divided (1 cup charred, 1 cup raw)
- 1 poblano pepper, roasted, peeled, and diced
- 1/2 cup cotija cheese, crumbled
- 1/4 cup crispy bacon, finely chopped
- 1/4 white onion, minced
- 2 tbsp fresh cilantro, finely chopped
- 1 jalapeño, seeded and minced
- 1 tbsp butter
- 2 cups all-purpose flour
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 6 tbsp cold butter, cubed
- 1 large egg yolk plus 2 tbsp water, for egg wash
- 1 cup masa harina
- 1/2 cup whole milk
Instructions
- Heat a cast-iron skillet to high heat. Add 1 cup corn kernels and char for 6-8 minutes, stirring occasionally until deeply browned and smoky. Transfer to a bowl and cool slightly.
- In the same skillet over medium heat, melt 1 tbsp butter and sauté minced onion and jalapeño for 2 minutes until fragrant. Add diced poblano, charred corn, and remaining raw corn. Cook 3 minutes. Fold in cilantro, cotija, and bacon. Season with salt and pepper. Transfer to a plate and cool completely.
- Make the dough: whisk together masa harina, flour, and salt in a bowl. Cut in cold butter cubes using a pastry cutter until mixture resembles coarse breadcrumbs. Mix milk with egg yolk (reserve egg white for wash), then incorporate into dry mixture until a tender dough forms. Rest dough 10 minutes.
- Divide dough into 12 equal portions and roll each between two sheets of plastic wrap into a 4-inch circle, 1/8-inch thick. Remove top plastic and place 2 tbsp filling slightly off-center on each circle.
- Fold dough in half over filling, creating a half-moon shape. Press edges firmly to seal, then crimp with a fork for a professional finish. Place on parchment-lined baking sheet.
- Brush empanadas with egg wash made from reserved egg white thinned with 1 tbsp water. Chill 15 minutes.
- Preheat oven to 400°F. Bake empanadas for 18-22 minutes until golden brown and crispy, rotating pan halfway through cooking.
- Cool on wire rack for 3 minutes before serving. Serve warm with fresh lime wedges and cilantro crema if desired.
Inspired by Rob Reinsmith’s winning corn empanadas. This is a plausible recreation, not the chef’s original recipe.