Prep time: 5 mins | Cook time: 20 mins | Total time: 25 mins | Yield: 10 empanadas
Light and flaky Mexican Street Corn Empanadas. Enjoy your elote without a mess with these portable Street Corn Empanadas made in an air fryer. A low-calorie version with the same deliciousness. Serve these empanadas with salsa or Pico de Gallo for a well-rounded meal that your entire family will love!
For this recipe, I use store-bought empanada dough. You can prepare the empanadas, then freeze them before cooking. You can even freeze them after cooking! I prefer this air fryer method for a low-calorie version, but you are welcome to bake them in the oven or deep fry them if you prefer extra crunchy empanadas.
10 empanada dough discs
Salsa or Pico de Gallo for serving
2 c. Mexican Street Corn Salad
How to make Mexican Street Corn Empanadas
Step 1: Prepare your air fryer. Preheat it to 325 degrees F.
Step 2: To the middle of each empanada dough dish, add 3 tbsp of the Street Corn Salad.
Step 3: In half, fold the dish, pressing out any air. To seal, press the edges and crimp using a fork.
Step 4: Using a non-stick spray or egg wash, brush the empanadas.
Step 5: Place in the air fryer and set to cook for 20 minutes. Once golden brown, remove the empanadas from the air fryer and allow them to cool for about 2 to 3 minutes.
Step 6: Serve the Mexican Street Corn Empanadas with salsa or pico de gallo. Enjoy!
You can add some cooked black beans to the corn mixture if desired before sealing for some protein.
If you prefer super crunchy empanadas, deep fry them in a medium pot.
To seal the empanadas, you can use also the tip of your fingers instead of using a fork.
Feel free to add black pepper or chili powder to the street corn mixture if you prefer a bit of heat.
For extra crunch, top the empanadas with sesame seeds.
Yield: 5 Serving Size: 2 empanadas
Amount Per Serving: Calories: 386 Total Fat: 23g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 17mg Sodium: 745mg Carbohydrates: 42g Fiber: 4g Sugar: 6g Protein: 7g
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