Jul 14 2026
Restaurants›10 Empanadas›#6 - Corn Recipe

#6 - Corn Recipe

Inspired by 10 Empanadas
Time50m
Serves4

CORN, BECHAMEL SAUCE, ONIONS, FRESH TOMATO AND MOZARELLA, CHEDDAR, PARMESAN CHEESE

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Ingredients

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Vegetables

Dairy

Sauce

Method

Preparation

  1. 1

    Make the Bechamel Sauce

    In a medium saucepan, melt the butter over medium heat. Add flour and whisk until smooth. Gradually add milk while whisking continuously, until the sauce thickens. Season with salt and black pepper, then set aside.

  2. 2

    Sauté Onions

    In a large skillet, sauté the chopped onions in a bit of oil over medium heat until translucent, about 5-7 minutes.

Assembly and Cooking

  1. 3

    Combine Ingredients

    Add the corn kernels and diced tomatoes to the skillet with onions. Stir well to combine and cook for another 5 minutes.

  2. 4

    Add Bechamel Sauce

    Pour the prepared bechamel sauce over the corn mixture and stir until everything is well coated.

  3. 5

    Cheese Layering

    Transfer the mixture to a baking dish, and sprinkle mozzarella, cheddar, and parmesan cheese evenly on top.

  4. 6

    Bake

    Preheat the oven to 375°F (190°C). Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

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