Choclo Empanadas
Background
Choclo empanadas are a popular delicacy in South America, particularly in Chile and Argentina, where corn, known as "choclo," plays a significant role in local cuisine. These empanadas feature a savory and slightly sweet corn filling wrapped in a flaky, golden pastry. The dish showcases the rich agricultural traditions of the Andes and offers a unique twist on the traditional empanada, highlighting the natural sweetness and texture of corn. Enjoyed across the continent, cholco empanadas are a favorite during festivals and family gatherings.
Ingredients
- Empanada dough - 1 packet or homemade (enough for 12 empanadas)
- Olive oil - 2 tablespoons
- Onion - 1 large, finely chopped
- Garlic - 2 cloves, minced
- Choclo (fresh corn kernels) - 2 cups
- Red bell pepper - 1, diced
- Salt - to taste
- Black pepper - to taste
- Paprika - 1 teaspoon
- Cumin - 1/2 teaspoon
- Cheese (queso fresco or shredded mozzarella) - 1 cup
- Egg - 1, beaten (for egg wash)
Preparation
1. Prepare the Filling
Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for an additional minute until fragrant. Add choclo and red bell pepper to the skillet. Season with salt, black pepper, paprika, and cumin. Cook for 10-15 minutes, stirring occasi