Sweet Corn Empanadas

Step 1

In a large skillet, melt the 2 tbsp butter over medium heat. Add the 1 diced onion and cook until soft and translucent, about 5 minutes.

Step 2

Add the 2 cups frozen corn and 1 tsp salt. Cook, stirring occasionally, until the corn is tender and any liquid has evaporated, about 8 minutes.

Step 3

Pour in the 1 cup heavy cream and 0.5 tsp black pepper. Simmer until the cream thickens and coats the corn, about 5 minutes. Remove from heat and let cool slightly.

Step 4

Place about 2 tbsp of the corn filling onto the center of each of the 12 empanada discs. Fold the dough over and press the edges with a fork to seal.

Step 5

In a deep pot, heat the 2 cups vegetable oil over medium-high until a small piece of dough sizzles immediately when dropped in, about 350°F.

Step 6

Fry the empanadas in batches, without crowding, until golden brown and crispy on both sides, about 3-4 minutes per batch. Drain on paper towels.

Step 7

Serve warm with your favorite dipping sauce, such as chimichurri or salsa criolla.