Empanadas de humita bring together a creamy, savory corn and cheese filling wrapped inside a flaky, golden dough shell.
This version keeps things approachable with a filling made from sweet corn, mozzarella cheese, sautéed onion, and a touch of warm nutmeg, all folded into pre made empanada dough discs for an easy baking process from start to finish.
The result is a batch of golden, flaky empanadas with a soft, creamy center that’s every bit as satisfying as it sounds.
This recipe makes a full dozen empanadas, making it a great option for feeding a group, prepping ahead for the week, or filling up the freezer for later.
Because the filling comes together quickly on the stovetop and the dough discs take care of the wrapping, this is a recipe that feels far more involved than it actually is.
Below, you’ll find the complete ingredient list, step-by-step instructions, a few helpful tips, and answers to common questions people ask when making corn and cheese empanadas at home.
Why This Empanada Filling Works So Well
The filling in these empanadas leans on a classic pairing: sweet corn and melty cheese. Corn brings natural sweetness and a satisfying bite, while low fat mozzarella cheese melts into the mixture to create a creamy, cohesive filling that holds together nicely once baked.
A small amount of milk helps loosen the mixture just enough to keep it smooth without making it runny.
Sautéed onion adds a savory base note that balances out the sweetness of the corn, while a touch of ground nutmeg brings a subtle warmth that rounds out the overall flavor.
It’s a small addition, but nutmeg pairs particularly well with corn and cream based fillings, giving the dish a slightly more complex flavor than corn and cheese alone.
Using pre-made empanada dough discs keeps this recipe simple and approachable, especially for anyone who hasn’t made empanada dough from scratch before.
The dough bakes up flaky and golden, giving each empanada a satisfying contrast between the crisp exterior and the creamy filling inside.
Ingredients
This recipe makes 12 empanadas. Here’s everything you’ll need:
- 3/4 cup milk
- 12 empanada dough discs
- 1 tablespoon butter
- 1 small onion
- 2 cups corn
- 2 cups low-fat mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 tablespoon water
- 1 tablespoon olive oil
Step by Step Instructions
Step 1: Cook the onion Melt the butter in a skillet over medium heat.
Add the onion and cook until it softens, stirring occasionally so it cooks evenly without browning too quickly.
Step 2: Build the filling Once the onion has softened, stir in the corn, milk, mozzarella cheese, salt, and nutmeg.
Cook the mixture for 3 to 5 minutes, stirring occasionally, until it becomes creamy and the cheese has fully melted into the mixture.
Step 3: Cool the filling completely Remove the filling from the heat and let it cool completely before assembling the empanadas.
This step matters because a warm filling can make the dough discs difficult to seal properly and may cause them to become soggy.
Step 4: Preheat the oven While the filling cools, preheat the oven to 400°F. Lightly oil a baking sheet so the empanadas don’t stick during baking.
Step 5: Fill the empanada dough Place a spoonful of the cooled filling in the center of each empanada dough disc.
Be careful not to overfill, since too much filling can make it difficult to seal the edges properly.
Step 6: Seal the empanadas Fold the dough over the filling to form a half moon shape, then seal the edges using a fork or by crimping them with your fingers.
A tight seal helps keep the filling inside during baking.
Step 7: Brush and bake Brush each empanada lightly with egg wash for a shiny, golden finish.
Bake for 18 to 22 minutes, or until the empanadas turn golden brown and flaky.
Step 8: Serve Once baked, let the empanadas cool for a few minutes before serving so the filling has a chance to set slightly.
Tips for the Best Corn and Cheese Empanadas
Let the filling cool completely before assembling. Skipping this step is one of the most common reasons empanadas end up leaking or sealing poorly.
Use a fork to crimp the edges for a classic look, or practice folding and pinching by hand for a more traditional, rope-like seal.
Avoid overfilling each disc. A single generous spoonful is usually enough to fill the center without making sealing difficult.
Keep an eye on the empanadas during the last few minutes of baking, since oven temperatures can vary and you want a golden color without over-baking the dough.
Leftover empanadas can be reheated in the oven for a few minutes to bring back their crisp, flaky texture, rather than using a microwave, which can make the dough soft.
Yes, frozen corn works well in this recipe. Just make sure it’s thawed and drained of excess liquid before adding it to the filling.
Regular mozzarella cheese can be used in place of the low-fat version, though the filling may turn out slightly richer and creamier.
Yes, the filling can be made a day in advance and stored in the refrigerator. Just make sure it’s fully cooled before storing, and let it come closer to room temperature before assembling the empanadas.
A warm filling can soften the dough discs too quickly, making them difficult to seal properly and increasing the chance of filling leaking out during baking.
Yes, assembled but unbaked empanadas can be frozen on a tray until solid, then transferred to a freezer-safe bag. Bake straight from frozen, adding a few extra minutes to the bake time.
Pre-made empanada dough discs are recommended for the easiest process, though pie dough or puff pastry cut into rounds can work as an alternative if empanada discs aren’t available.
Look for a golden brown color and a flaky texture on the outside. The 18 to 22 minute bake time is a good general guide, but visual cues are the best way to confirm doneness.
Yes, this filling can be adjusted with extras like diced bell pepper, jalapeño, or fresh herbs if you’d like to add more flavor or texture to the mixture.
Final Thoughts
These empanadas de humita bring together a creamy, savory corn and cheese filling with a flaky, golden dough for a dish that’s both comforting and simple to make.
With a straightforward stovetop filling and pre made dough discs handling the rest, this recipe makes it easy to bring a full batch of homemade empanadas to the table without a lot of complicated steps.
Whether served as a snack, appetizer, or light meal, this recipe is one worth adding to your regular rotation.
Empanadas de Humita Recipe (Creamy Corn and Cheese Empanadas)
Ingredients
- 0.8 cups milk
- 12 empanada dough discs
- 1 tablespoons butter
- 1 small onion
- 2 cups corn
- 2 cups low-fat mozzarella cheese
- 0.3 teaspoons salt
- 0.3 teaspoons ground nutmeg
- 1 tablespoons water
- 1 tablespoons olive oil
- 1 egg for egg wash
Instructions
- Cook the onion: Melt 1 tablespoons butter in a skillet over medium heat and cook 1 small onion until softened.
- Build the filling: Stir in 2 cups corn, 0.8 cups milk, 2 cups low-fat mozzarella cheese, 0.3 teaspoons salt, and 0.3 teaspoons ground nutmeg. Cook 5 minutes
- , stirring occasionally, until creamy.
- Cool the filling: Let the filling cool completely before assembling.
- Preheat oven: Preheat the oven to 400°F and lightly oil a baking sheet with 1 tablespoons olive oil.
- Fill the dough discs: Place a spoonful of filling in the center of each 12 empanada dough discs.
- Seal the empanadas: Fold the dough over the filling and seal the edges with a fork or by crimping.
- Brush and bake: Brush lightly with 1 egg, for egg wash egg wash and bake for 20 minutes
- , or until golden brown and flaky.
- Serve: Let cool a few minutes before serving.
