Sweet Corn & Pepper Empanadas with Charred Sugar Snap Peas & Radishes

Sweet Corn & Pepper Empanadas

with Charred Sugar Snap Peas & Radishes

Group Created with Sketch. 45 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving
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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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Prepare the ingredients:
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.

Cook the corn & make the filling:
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.

Assemble the empanadas:
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.

Bake the empanadas:
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.

Char the vegetables:
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.

Make the lime yogurt & plate your dish:
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!

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Get This Recipe Delivered
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.

Cook the corn & make the filling:
Assemble the empanadas:
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.

Bake the empanadas:
Char the vegetables:
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!

Make the lime yogurt & plate your dish: