Corn & Tomatoes

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.

“polka-dotted” empanadas!

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12 comments on “Corn & Tomatoes

  1. PushDumpFatButton says:

    Reblogged this on Push Dump Fat Button.

  2. Karen says:

    Your empanadas look great! I will have to look for the discos. I haven’t seen them but of course I wasn’t looking for them either.

    • cabinet stew says:

      I bet they are there hiding in the freezer section – I prefer LeFey brand over Goya if you can get them. I think Market Basket is more likely than Hannaford but I think both will have them.

      • Karen says:

        I’ll check Market Basket. It is my favorite…I really don’t care for Hannaford. Unfortunately that is the closest market in Maine for the summer so I bring most things up with me .

  3. Eva Taylor says:

    Thanks for commenting on my blog! What an interesting combo of flavours. I’ve never seen the frozen dough, I’ll have to check our grocery stores in Toronto.
    When tomatoes are not in season, I generally oven roast them for flavour: http://kitcheninspirations.wordpress.com/2011/05/03/the-humble-tomato/

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