This recipe for Choclo Empanadas with Chimichurri is inspired by empanadas I had in Boulder. They were so amazing and the chimichurri was such a flavorful addition to the corn and peppers. The farmers market there is a really fun place to spend a morning and these savory pastries really took it to the next level. This chimichurri would also be really great with grilled vegetable skewers or grilled portobello mushrooms. You can find more great summer recipes here and here!
For the Empanadas:
1o empanada dough discs
4 ounces of cream cheese
2 ears of corn
1 shallot, minced
1/2 red bell pepper
3/4 cup of manchego cheese, grated
1 teaspoon of ground cumin
1 tablespoon of olive oil
Salt and pepper to taste
For the Chimichurri:
1/2 cup of red wine vinegar
3/4 cup of olive oil
1/2 cup of cilantro, finely chopped
1/4 cup of flat-leaf parsley, finely chopped
2 tablespoons of oregano, finely chopped
1 shallot, finely chopped
1 red finger pepper, seeded and finely chopped
3 cloves of garlic, minced
1 teaspoon of salt
For the empanadas:
Cut the corn from the cob and place it in a small bowl.
Finely chop the red bell pepper.
Mince the shallot.
In a small pan, heat the olive oil until it shimmers.
Add the shallot and cook until fragrant.
Add the corn, pepper, and cumin.
Cook until the vegetables are tender.
Remove the mixture from heat and place it in a medium bowl.
Add 1/2 cup of the manchego cheese and the cream cheese.
Mix the vegetables and cheese until they are well combined.
Season with salt and pepper to taste.
Set the oven to 350 degrees.
Line two baking sheets with parchment paper.
Lay the empanada dough, evenly spaced, on the baking sheets.
Spoon the filling mixture onto one-half of each empanada dough disc.
Fold the empanadas over and gently seal them closed with your fingertips.
Finish the empanadas by securely sealing the edges of the dough with the end of a fork.
Whisk the egg and lightly brush each empanada with egg wash.
Bake the empanadas for about 20 minutes, or until they are golden brown.
Dust the empanadas with the remaining manchego cheese.
For the chimichurri:
Place the oregano, parsley, and cilantro in a food processor.
Add in the shallot, garlic and red finger pepper.
Pour in the olive oil and red wine vinegar.
Season the chimichurri with salt.
Gently pulse the sauce until it is well combined.
Serve the empanadas with a side of the chimichurri and enjoy!