Cheese and Corn Empanadas with Taquera Sauce

Cheese and Corn Empanadas with Taquera Sauce

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Step 1 Mix the corn, jalapeño, onion and cheese in a mixing bowl.
Step 2 Fill each empanada wrapper with 2-3 tablespoons of cheese filling.
Step 3 Use the whipped egg to seal the empanada wrappers.
Step 4 Refrigerate the empanadas for 30 minutes.
Step 5 Preheat the oven to 400°F (205°C)
Step 6 Place the empanadas on a baking tray lined with parchment paper and brush them with butter on both sides.
Step 7 Bake the empanadas for 15-20 minutes until golden.
Step 8 Serve with a side of Taquera sauce.


  • Add all types of veggies to fill your empanadas. You can also make meat and cheese empanadas. 


  • Calories: 558 
  • Fat: 33.1g 
  • Carbs: 48.1g 
  • Protein: 19.5g 


  • 8-12 empanada wrappers
  • 1 can yellow corn kernels, drained
  • Slice Jalapeño La Costeña, to taste
  • 1/4 white onion, minced
  • 2 cups grated Manchego or Chihuahua cheese
  • 1 egg, whisked
  • 2 tbsp butter, melted
  • 1 jar Taquera Salsa La Costeña

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Mexico Rico
Mexico Rico