Skip the mess and enjoy your elote in a portable and flaky crust with these Street Corn Empanadas. Light, flaky, and cooked in an air fryer for less calories!
Add 3 tablespoons of the Street Corn Salad to the center of each empanada dough disc.
Fold the disc in half.
Press out any air.
Press the edges to seal.
Crimp with a fork or fold over the edges to seal.
Brush with non-stick spray or an egg wash.
Air Fry for 20 minutes at 325F.
Remove when golden brown.
Let cool for 2-3 minutes.
Serve with salsa or pico de gallo.
Enjoy!
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Notes
For some protein, try adding some cooked black beans to your corn mixture before sealing it in your corn dough.
If you usually prefer a super crunchy exterior on your Colombian empanadas, I recommend you heat oil in a medium pot and deep fry them for best results.
To see if the oil is warm enough, you can stick the end of a wooden spoon in. If it bubbles, then you know the oil is at medium-high heat.
Rather than using a fork, you can also use the tip of your finger for sealing your empanadas.
If you want a little more spice, add black pepper and chili powder to your street corn mixture. Top your empanadas with sesame seeds for some extra crunch.
(Originally published 07/26/19 - photos and recipe notes updated to improve user experience)