Open-Faced Roasted Corn Humita Empanadas with Cumin Onions and Crispy Sardo Cheese

Name: Open-Faced Roasted Corn Humita Empanadas with Cumin Onions and Crispy Sardo Cheese
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 6
Cuisine: Argentina
Ingredients: 12 rounds empanada dough rounds; 5 cups corn kernels; 2 cups yellow onion; 2 tbsp butter; 1 tbsp olive oil; 2 cloves garlic; 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp mild crushed chili; 3 tbsp fine cornmeal; 1 cup milk; 4 oz Sardo cheese; 4 oz creamy fresh cheese; 1/2 cup scallions; 1 tsp salt; 1/2 tsp black pepper; 1 egg egg

An original Argentine-inspired recipe: baked pastry rounds, lightly folded and filled with a thick roasted corn humita with golden onions and cumin, finished with crispy Sardo cheese, scallions, and a touch of paprika. It keeps the spirit of classic empanadas and northern-style humita, but in an open-faced, deeply golden homemade version.

35 minPrep

40 minCook

75 minTotal

6Servings

Vegetarian

Ingredients

Adjust servings

12 12 units empanada dough rounds (for horno)
700 g corn kernels (fresh or congelado, descongelado si aplica)
250 g yellow onion (chopped fina)
30 g butter (divided)
15 ml olive oil
6 g garlic (chopped)
2 g ground cumin
2 g sweet paprika (more extra for terminar)
1 g mild crushed chili (optional)
20 g fine cornmeal
240 ml milk (whole or parcialmente descremada)
120 g Sardo cheese (grated grueso)
120 g creamy fresh cheese (en cubitos small)
40 g scallions (sliced finas)
6 g salt (or a taste)
1 g black pepper (freshly ground)
1 1 unit egg (beaten for brush)

Nutrition facts

per serving

468 kcal

Calories

17 g

Protein

41 g

Carbs

26 g

Fat

4 g

Fiber

37 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggs

Instructions

1
Preheat the oven to 220°C / 425°F. Line a large baking sheet with parchment paper or lightly grease it.
2
Spread the corn kernels on a baking sheet or wide baking dish, toss with the olive oil, a pinch of salt, and a pinch of black pepper, and roast for 15 minutes at 220°C / 425°F until some kernels are lightly browned.
3
Meanwhile, melt 15 g butter in a large skillet over medium heat. Add the chopped onion and cook for 8 minutes until soft and lightly golden. Stir in the garlic, ground cumin, sweet paprika, and mild crushed chili; cook 1 more minute, stirring.
4
Set aside about 1 cup of the roasted corn kernels whole. Place the remaining roasted corn in a food processor and pulse briefly to get a creamy texture with some pieces still visible; do not make it completely smooth.
5
Add the processed corn, the reserved whole corn, the fine cornmeal, and the milk to the skillet. Cook over medium-low heat for 6 to 8 minutes, stirring often, until the mixture thickens. Add 60 g grated Sardo cheese, 15 g butter, half of the scallions, salt, and black pepper. Mix until combined and let it cool for 10 minutes.
6
Arrange the empanada dough rounds on the baking sheet. Lightly prick the center of each round with a fork, leaving a 1.5 cm / 1/2 inch border around the edge. Spoon the thick humita filling into the center of each round.
7
Top each empanada with a few cubes of creamy fresh cheese. Lightly fold or pinch the edge to form an open-faced empanada that holds the filling without fully closing. Brush the edges with the beaten egg.
8
Sprinkle the remaining grated Sardo cheese over the top. Bake for 18 to 20 minutes at 220°C / 425°F, rotating the tray halfway through, until the pastry is deeply golden and the cheese is crisp.
9
Remove from the oven and let rest for 3 minutes. Finish with the remaining scallions and an extra pinch of sweet paprika. Serve hot or warm.

Chef tips

For a deeper humita flavor, let part of the corn develop noticeable browning while roasting. If the filling seems too loose, cook it 1 to 2 minutes longer before assembling the empanadas.

Substitutions

You can replace Sardo cheese with a similar aged semi-hard cheese and the creamy fresh cheese with firm mozzarella. If you do not have scallions, use green onions or chives.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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