📖 Instructions

1. First, grill the corn. Preheat your grill to medium-high heat. Shuck the corn, removing all the silks. Lightly brush the corn with olive oil and season with salt and pepper. Grill for about 10-12 minutes, turning occasionally, until the kernels are slightly charred and cooked through. Let it cool slightly before cutting the kernels off the cob. Trust me, grilling the corn makes all the difference; you get that smoky sweetness that you just can't replicate any other way!
2. Next, prepare the filling. In a medium bowl, combine the grilled corn kernels, shredded Manchego cheese (don't skimp on the cheese!), finely chopped red onion, minced jalapeño (if you like a bit of heat), chopped fresh cilantro, and a squeeze of lime juice. Mix everything well. Give it a taste and adjust the seasoning with salt and pepper as needed. Pro Tip: If you don't have Manchego, Monterey Jack is a decent substitute. But honestly, go for the Manchego if you can; it's worth it!
3. Now, assemble the empanadas. On a lightly floured surface, roll out the empanada dough to about 1/8-inch thickness. Use a 4-inch round cutter or a small bowl to cut out circles of dough. Place a spoonful of the corn and cheese filling in the center of each circle. Moisten the edges of the dough with a little water. Fold the dough over to form a half-moon shape and press the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure they're sealed tight.
4. Time to bake (or fry!). Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden, glossy finish. Bake for about 20-25 minutes, or until the empanadas are golden brown and flaky. Alternatively, you can fry them! Heat about 1 inch of vegetable oil in a large skillet over medium heat. Fry the empanadas for 2-3 minutes per side, until golden brown. Drain on paper towels.
5. Finally, serve and enjoy! Let the empanadas cool slightly before serving. Garnish with a sprinkle of fresh cilantro and a dollop of sour cream or Mexican crema, if desired. These are best served warm, when the cheese is nice and melty. Honestly? I often just eat them straight off the baking sheet; they're THAT good. What does this mean for you? It means you need to make these ASAP!
6. Troubleshooting: If your filling is too wet, add a little bit of breadcrumbs to absorb the excess moisture. If the dough is too sticky, add a little flour while you're rolling it out. And if you happen to have any leftover filling (unlikely!), it's delicious mixed into a salad or as a topping for grilled chicken or fish.