Fried Cheese and Corn Empanadas with Spicy Aji Sauce

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Golden fried empanadas filled with melted cheese and sweet corn, served with a spicy Bolivian aji pepper dipping sauce. This Latin American-inspired recipe, ready in about 55 minutes, turns all-purpose flour, salt, unsalted butter, cold and cubed into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 6 tbsp unsalted butter, cold and cubed
• 1/2 cup ice water
• 1 cup fresh corn kernels
• 1 cup mozzarella cheese, shredded
• 2 cups vegetable oil for frying
• 2 tbsp aji amarillo paste
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1 garlic clove, minced

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 2 cups all-purpose flour and 1 tsp salt. Cut in 6 tbsp cold unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
2. Step 2: Gradually add 1/2 cup ice water, mixing gently until dough forms a ball. Wrap dough in plastic wrap and chill for 30 minutes.
3. Step 3: Meanwhile, prepare the spicy aji sauce by whisking together 2 tbsp aji amarillo paste, 1/4 cup mayonnaise, 1 tbsp lime juice, and 1 minced garlic clove in a small bowl. Refrigerate until serving.
4. Step 4: On a floured surface, roll out chilled dough to 1/8-inch thickness. Cut into 4-inch circles.
5. Step 5: In a bowl, combine 1 cup fresh corn kernels and 1 cup shredded mozzarella cheese.
6. Step 6: Place 2 tbsp of the corn and cheese mixture in the center of each dough circle. Fold dough over to form a half-moon, pressing edges to seal and crimping with a fork.
7. Step 7: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry empanadas in batches for 3-4 minutes per side until golden brown and crispy.
8. Step 8: Remove empanadas with a slotted spoon and drain on paper towels. Serve warm with the spicy aji sauce for dipping.