1/2 onion, diced
1 TBSP butter
2 pinches kosher salt
2 cups frozen organic corn
1 TBSP sugar
1/4 tsp turmeric
2 TBSP yellow cornmeal
1 TBSP corn flour or all-purpose flour (to thicken it so that it doesn’t ooze out)
1 cup heavy cream
Fresh ground black pepper
1 egg yolk for painting
Empanada wrappers– the kind for baking, not frying (La Saltena is best)
In a saucepan over medium heat, sweat the onion in butter and salt until translucent, about 3 minutes. Add the corn and cook over medium high for about 5 minutes. Sprinkle the corn with the sugar and turmeric and stir constantly for about 2 minutes. Sprinkle the cornmeal and flour on the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Season with freshly ground black pepper.
Let filling cool, then follow these instructions:
Line 1 cookie sheet with parchment paper (in case of blowouts). Fill wrappers, fluting the edges or using a fork to seal them well. Paint with a beaten egg yolk (for color). Bake at 350 for 25 minutes or until golden brown.