Fried Cheese and Corn Empanadas with Spicy Aji Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 40 min Cook: 15 min Serves 6 Latin American cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Fried Cheese and Corn Empanadas with Spicy Aji Sauce take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fried Cheese and Corn Empanadas with Spicy Aji Sauce?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Fried Cheese and Corn Empanadas with Spicy Aji Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fried Cheese and Corn Empanadas with Spicy Aji Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Fried Cheese and Corn Empanadas with Spicy Aji Sauce?

Latin American snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.