Remember my post about The Tasting of the Rosés party? Where everyone brought a variety of rosé wine and a food pairing? Well, my contribution was Pigmentum Malbec 2010 and this delicious creamed corn empanada with orange-honey drizzle. Big hit! I highly recommend both.
Creamed corn empanadas, popular in South America, are traditionally called empanadas de humitas. I thought it was an interesting party food that would pair well with the wine I had selected. Having never made it before, I looked at a few recipes (they’re all basically the same) and chose to follow Rebecca’s instructions on From Argentina with Love .
Of course, I switched it up a little bit. Hey, you didn’t think I actually “followed” a recipe, did you?
And, with all due modesty, I think the changes I made are what took it ‘over the top’. 
Empanada shells can be found in the frozen (ethnic) section of most supermarkets or in Latin markets. Because this was for a cocktail party, I used “copetines from Argentina” which are very small discs (2 bites) and it yielded about 40. You can probably make about 12-15 with the regular size.
| Creamed Corn Empanadas with Orange-Honey Drizzle |
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*For some reason, every recipe I looked at said it was better to remove kernels with box cutter instead of shaving them down with a knife as most of us do.
A few additional FOODalogue changes from original recipe:
I made the empanadas a day in advance and put them in a zip lock bag in the refrigerator. I also put some honey with fresh orange zest in a small container. When I got to the party, I popped the empanadas in the oven and the honey in the microwave. Plate and drizzle…and wait for the compliments.
Scrumptious!
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“Plate and drizzle…and wait for the compliments.” And that is why we cook, for the joy of it all and the compliments! On your cue I have purchased the empanada disks to make my life easier, they work out great!
Oh, these do look scrumptious. I haven’t had empanadas since we lived in Texas, which is far too long ago. Love your drizzle.
Sam
I like the idea of the honey and I will try that soon. They look so shiny and appetizing. Your not taking my title away from me…I am still the “empanada queen” at least in my town I am…:O}
You know, Joan, I think out of every food blog out there, I’d love to come to your house to eat (or at least a party where you’re bringing something!). Your food is so creative, beautiful, and just plain yummy looking.
I’ve never seen empenada shells. How cool! Lovely tapas..they are perfectly golden and I love the flavors!
What a unique spin on empanadas! I love the special touches you added, especially the bacon.
Just a couple of comments, if I may. Empanadas de humita are often made with whole kernel corn and a white sauce/bechamel instead of grated corn. Both versions are tasty – just different. Also, in the version you made, grating the corn helps release more of the corn’s starch and creates a different texture than just cutting it off the cob.
WHAT????? DID you say we can pruchase frozen empanada skins from latino stores? Where have you been my whole life? Yours with the creamed corn is hot hot hot!
I love that you added mozz and piquillo peppers.
chow! Devaki @ weavethousandflavors
Holy Cow you could sell these! I’d be in line for these, sounds extremely yummy!
The filling for these empanadas sounds so good, perfectly seasonal too and wonderful with the orange-honey drizzle.
perfect pairing. GREG
I’m with Marie, you really could sell these! Yummy
I love empanadas and would adore yours; I usually buy them from an Argentinian market already stuffed; will enquire about the shells that would be a great time saver, especially if they are of good quality. So what is the verdict on shelling the corn?
I guess don’t do it enough because frankly I didn’t notice any difference between using a box grater or a sharp knife.
i’d tear all 40 up by myself. i love empanadas and anything maiz… que rico!
This sounds lovely Joan! I don’t usually eat corn.. but remembrances of my mom’s homemade creamed corn just made me so intrigued with this recipe.
I can never resist a good empanada! I usually opt for the meat version but I have to say these look mighty good Joan. Love that you can buy empanada shells too!
I’ve never heard of empanada skins but love the idea and your empanadas look incredible.
This sounds out of this world, good. Love the combo using honey. It has to be delicious.
Obviously as Argentinian, I have eaten humitas empanadas all my life, but never with an orange drizzle !! Definitely will try !!!
I love empanadas! My mom makes the best in the world, of course, hehehe. Great filling and drizzle
That sounds soooo lovely! Corn and bacon is such a perfect pair. I’ve never made empanadas but I’ll have to try. Yours have the perfect browned crust.
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