Creamy Corn Empanadas are a delicious snack filled with a creamy mixture of corn, cheese, and spices, perfect for any occasion.

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In a medium saucepan, combine the corn kernels with a splash of water. Cook over medium heat for about 5 minutes, or until the corn is tender. If using frozen corn, just heat it through. Drain any excess water and let the corn cool slightly.
In a mixing bowl, combine the cooked corn, cream cheese, sour cream, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and cilantro if you’re using it. Mix everything together until it’s nice and creamy.
Take one empanada dough disc and place about a tablespoon of the creamy corn filling in the center. Fold the dough over to create a half-moon shape and press the edges together to seal.
Repeat this process until you’ve filled all your dough discs. If you have any leftover filling, it makes a great dip for chips!
In a large skillet, heat about an inch of oil over medium heat. Carefully add the empanadas in batches, frying them for about 3-4 minutes on each side, or until they’re golden brown and crispy.
Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.
Serve warm, with a side of salsa or guacamole for dipping.

Keywords: Creamy Corn Empanadas, Snack, Appetizer, Fried Empanadas