Corn and tomatoes are a traditional marriage of flavors in New England and probably all over the country. But while I wait for tomato season to start here in Massachusetts, I decided to make a twist on this flavor combination. Sun-dried tomatoes and creamed corn! Before you click to another blog, let me clarify that I used this as a filling for some empanadas. And my husband (who tells it like it is) thought they were delicious.
The filling was simply: 1 and half 8oz blocks of cream cheese (softened at near room temp is best); approximately 20 sun-dried tomatoes, reconstituted and drained; 1 clove of garlic; 1 can (14.4 oz) creamed corn; salt and pepper to taste. Combine all into a food processor until smooth. Remove the mixture. For texture and more corn flavor, add 1 cup (+/-) of frozen corn kernels that are defrosted and have been roasted on a sheet pan with salt,pepper and oil in the oven.
Stuff 20 defrosted “discos” dough rounds with a couple teaspoons of this mixture and fold over the edges, sealing with a little water and a fork crimp. Bake in a preheated 400 degree oven on sheet pans until the empanadas are puffy, golden brown and “polka-dotted.” For the non-dieters out there try frying these little beauties instead of baking.