Street Corn Empanadas Recipe
Roasted corn, black corn salsa, salsa roja, chipotle aioli, chili powder
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Ingredients
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For the Empanada Dough
For the Filling
For the Black Corn Salsa
For the Salsa Roja
For the Chipotle Aioli
Method
For the Empanada Dough
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
For the Filling
- 2
Prepare the Filling
In a medium bowl, mix the roasted corn, black beans, chili powder, and salt. Set aside.
For the Black Corn Salsa
- 3
Make the Black Corn Salsa
In a mixing bowl, combine black corn, diced red onion, chopped cilantro, lime juice, and salt. Stir well and set aside to let the flavors meld.
For the Salsa Roja
- 4
For the Chipotle Aioli
- 5
Make the Chipotle Aioli
In a small bowl, mix mayonnaise, minced chipotle peppers, and lime juice until well combined. Taste and adjust seasoning if necessary.
Assemble and Cook the Empanadas
- 6
Fill and Bake Empanadas
Preheat the oven to 375°F (190°C). Roll out the empanada dough on a floured surface. Cut into circles about 4 inches in diameter. Place a spoonful of filling in the center of each circle, top with a spoonful of black corn salsa, and fold the dough over to create a half-moon shape. Seal the edges with a fork. Place on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.
- 7
Serve
Serve the empanadas warm with salsa roja and chipotle aioli on the side for dipping.