Mexican Street Corn Empanadas
Empanadas are one for the 2016 Google Food Trends. They are a stuffed pastry that can be eaten as an appetizer, snack, or quick lunch. Mexican Street Corn makes a great meatless choice.
Ingredients
- ½ Tablespoon butter
- 1 can Libby's Whole Kernel Sweet Corn drained and rinsed
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon Chili powder
- Pinch of Sea Salt
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- 2 tablespoons fresh lime juice about one lime
- 2 ounces of Queso Blanco you can also use Queso Fresco or Cojita Cheese cut into small pieces
- ½ teaspoon dried cilantro use fresh if available
- 2 Sheets of prepared puff pastry
- Egg Wash: 1 egg beaten with 1 tablespoon of water
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet melt butter over medium heat.
- Add corn to the skillet and cook for about 2 minutes until heated.
- Season corn with cayenne pepper, chili powder, and salt and continue to cook for another minute.
- In a small bowl mix together sour cream, mayonnaise, and lime juice. Pour over corn and stir to coat.
- Sprinkle dried cilantro onto corn.
- While corn is cooking prepare your pastry dough by cutting out 3-inch circles with a cookie cutter or biscuit cutter.
- Place about 1 tablespoon of corn and 2-3 pieces of Queso Blanco in the center of each circle.
- Fold the dough over and press edges together with a fork.
- Brush each Empanada with egg wash.
- Place in the oven for 20 minutes or until golden brown.
- Serve with salsa or cilantro lime sauce
Nutrition
Serving: 1EmpanadaCalories: 84kcalCarbohydrates: 6.8gProtein: 1.6gFat: 5.6gSaturated Fat: 1.8gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 0gTrans Fat: 0.1gCholesterol: 4.7mgSodium: 109.6mgPotassium: 0mgFiber: 0.5gSugar: 1.1gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Tried this recipe?Mention @nourishedsimply