Empanadas de humita are a very popular vegetarian variation from northern Argentina, with a creamy filling of corn, onion, tomato, and cheese, different from the traditional humitas wrapped in corn husks: here the same corn stew is used to fill an empanada dough disc instead.
They’re often made during festive seasons or family gatherings, and their mild yet flavorful taste makes them a distinctive option within the large family of northern Argentine empanadas.
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Argentine Sweet Corn Empanadas
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 empanadas
- Category: Appetizer
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 180
Ingredients
- 4 of ears of corn, grated or processed
- 1 of onion, finely chopped
- 1 of bell pepper, chopped
- 1 of tomato, chopped
- 3 tablespoons of oil
- a few leaves of fresh basil, chopped (optional)
- 1 teaspoon of sugar
- to taste of salt and pepper
- 150 g of cheese, diced (about 5.3 oz) (optional)
- 12 pieces of empanada dough discs
- 1 of beaten egg, for brushing (optional)
Instructions
- Process the corn, husk the ears of corn, grate or process them with a splash of water or milk until you get a creamy mixture.
- Cook the onion, in a skillet with oil over medium heat, cook the chopped onion until translucent.
- Add pepper and tomato, stir in the chopped bell pepper and tomato, season with salt and pepper, and cook a few more minutes.
- Add the corn, stir in the processed corn, mix well, and cook over medium heat until it thickens slightly.
- Finish the filling, add the chopped basil and sugar, mix, and remove from heat; let it cool completely.
- Assemble, place a portion of the cold filling on each dough disc along with a cube of cheese if using.
- Close and crimp, moisten the edges with water, close into a half-moon shape, and crimp with your fingers.
- Cook, bake in a hot oven until the dough is dry and lightly golden, or fry in hot oil until browned.
Tips for getting them right
- The touch of sugar is key to highlighting the corn’s natural sweetness, without making the filling overtly sweet.
- Cook the filling until it thickens well so it doesn’t make the dough soggy when filling.
- Adding a cube of cheese inside each empanada adds creaminess with every bite.
- Letting the filling cool completely before assembling is essential so the dough doesn’t tear.
Traditional variations
- Some recipes use milk instead of water when processing the corn, for an even creamier filling.
- They’re also made fried instead of baked, though a hot oven is the most common option.
How to serve
Empanadas de humita are served hot, freshly baked or fried, as a vegetarian appetizer or main dish.
They’re great for sharing at family gatherings or as a meatless option alongside a spread of mixed empanadas.
Recommended sides
- Simple salad
- Salsa criolla
- White wine
Did you know?
Humita is a corn-based preparation typical of the Andean region, shared by northern Argentina, Bolivia, Peru, Chile, Ecuador, and southern Colombia, though each region gives it its own format.
While traditional humita is wrapped and cooked inside the corn husk, this version uses the same creamy filling inside an empanada dough disc, creating a distinct variation within northern Argentine cuisine.
Frequently Asked Questions
No, although they share the same creamy corn filling, traditional humitas are wrapped and cooked inside the corn husk, while these empanadas use a dough disc like any other empanada.
Yes, cheese is an optional addition; the corn, onion, tomato, and bell pepper filling works perfectly well on its own.
A little sugar helps highlight the corn's natural sweetness, without turning the filling into a sweet dish.
A hot oven is the most common option, until the dough is dry and lightly golden, though they can also be fried in hot oil.
