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Sweet Corn & Pepper Empanadas
with Charred Sugar Snap Peas & Radishes
45 MIN
2 Servings
From the Test Kitchen
These flaky, buttery empanadas are filled with sweet corn, melty Monterey Jack, and spicy pickled goathorn peppers—a variety named for the whole pepper’s unique shape. Cooling lime-seasoned yogurt served on the side is perfect for dipping or drizzling. For another seasonal complement, we’re charring sugar snap peas and radishes, or cooking them without stirring to develop a browned exterior and bring out their sweetness.
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NutritionPER SERVING
-
Calories640 Cals (est.)
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fresh
ingredients
Title
-
4 Empanada Wrappers
- 4 oz Monterey Jack Cheese
- ½ cup Plain Greek Yogurt
- 4 oz Sugar Snap Peas
- 4 Radishes
- 2 Scallions
- 1 ear Of Corn
- 1 Lime
- 1 bunch Cilantro
-
1 oz Pickled Goathorn Peppers
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Cut off and discard the root ends of the scallions; thinly slice. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Roughly chop the cilantro leaves and stems. Quarter the lime. Cut off and discard the ends of the radishes; cut each lengthwise into 6 equal-sized wedges. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod.
2
Cook the corn & make the filling:
In a large pan (nonstick or cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn and half the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Transfer to a large bowl; add the cheese, peppers, cilantro, and the juice of 1 lime wedge. Drizzle with olive oil and season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Wipe out the pan.
3
Assemble the empanadas:
Lightly oil a sheet pan. Fill a small bowl with warm water. Place the empanada wrappers on a work surface. Spoon about ¼ cup of the filling into the center of each wrapper. Working 1 at a time, using your fingers, lightly moisten the edges of the wrappers with water. Fold in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal completely. Carefully transfer to the prepared sheet pan.
4
Bake the empanadas:
Bake the empanadas, rotating the sheet pan halfway through, 15 to 17 minutes, or until golden brown and puffed up. Remove from the oven and let stand for at least 2 minutes.
5
Char the vegetables:
Once the empanadas have baked for about 10 minutes, in the pan used to cook the corn, heat a drizzle of olive oil on medium-high until hot. Add the radishes and cook, without stirring, 2 to 3 minutes, or until slightly charred; season with salt and pepper. Add the snap peas and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until charred and slightly softened. Turn off the heat. Add the remaining scallions and the juice of 1 lime wedge. Stir to combine. Season with salt and pepper to taste.
6
Make the lime yogurt & plate your dish:
In a bowl, combine the yogurt and the juice of the remaining lime wedges; season with salt and pepper to taste. Divide the baked empanadas and charred vegetables between 2 dishes. Serve with the lime yogurt on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Cut off and discard the root ends of the scallions; thinly slice. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Roughly chop the cilantro leaves and stems. Quarter the lime. Cut off and discard the ends of the radishes; cut each lengthwise into 6 equal-sized wedges. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod.
2
Cook the corn & make the filling:
In a large pan (nonstick or cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn and half the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Transfer to a large bowl; add the cheese, peppers, cilantro, and the juice of 1 lime wedge. Drizzle with olive oil and season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Wipe out the pan.
3
Assemble the empanadas:
Lightly oil a sheet pan. Fill a small bowl with warm water. Place the empanada wrappers on a work surface. Spoon about ¼ cup of the filling into the center of each wrapper. Working 1 at a time, using your fingers, lightly moisten the edges of the wrappers with water. Fold in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal completely. Carefully transfer to the prepared sheet pan.
4
Bake the empanadas:
Bake the empanadas, rotating the sheet pan halfway through, 15 to 17 minutes, or until golden brown and puffed up. Remove from the oven and let stand for at least 2 minutes.
5
Char the vegetables:
Once the empanadas have baked for about 10 minutes, in the pan used to cook the corn, heat a drizzle of olive oil on medium-high until hot. Add the radishes and cook, without stirring, 2 to 3 minutes, or until slightly charred; season with salt and pepper. Add the snap peas and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until charred and slightly softened. Turn off the heat. Add the remaining scallions and the juice of 1 lime wedge. Stir to combine. Season with salt and pepper to taste.
6
Make the lime yogurt & plate your dish:
In a bowl, combine the yogurt and the juice of the remaining lime wedges; season with salt and pepper to taste. Divide the baked empanadas and charred vegetables between 2 dishes. Serve with the lime yogurt on the side. Enjoy!
Tips from Home Chefs