Place 8 ounces of corn in bowl of food processor, fitted with chopping blade. Process until finely ground.
In a large saucepan, saute onion and red bell pepper in butter over medium heat, until translucent and soft. Add flour. Combine well.
Add grated and kernel corn, salt, paprika and cayenne. Mix well. Continue to cook until heated up.
Mix in milk. Bring to a boil, stirring frequently. Continue to cook until consistency of thick paste.
Remove from heat. Stir in mozzarella. Season generously with salt. Let cool to room temperature, then refrigerate, preferably overnight.
Preheat oven to 425 degrees F (400 degrees F convection).
Using pre-prepared shells, form empanadas. Brush with egg wash. Place on parchment paper-lined baking sheet. Bake for 20 - 25 minutes, until golden brown. Serve warm or at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (81g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 430 (96%)|
|Amt Per Serving||% DV|
|Total Fat 47.8g||64 %|
|Saturated Fat 30g||150 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 143.9mg||44 %|
|Sodium 355.2mg||12 %|
|Potassium 68.4mg||2 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.7g|
|Protein 2.5g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 448
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