How to Cook Perfect Humita/Corn Empanada Filling

Humita/Corn Empanada Filling.

You can have Humita/Corn Empanada Filling using 21 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Humita/Corn Empanada Filling

1. 🢂 of Turnover dough for Empanadas (see recipe here in Rosanas Ideas).
2. 🢂 of The filling:.
3. 🢂 of Ingredients:.
4. 🢂 3 tablespoons of butter.
5. 🢂 2 tablespoons of oil.
6. 🢂 24 oz of fresh corn or frozen corn.
7. 🢂 3 of sweet onions finely chopped.
8. 🢂 4 of garlic cloves finely chopped.
9. 🢂 1/2 tablespoon of white pepper.
10. 🢂 1 of vegetable bouillon.
11. 🢂 of Salt (to taste).
12. 🢂 100 grams of Parmesan cheese.
13. 🢂 1 cup of corn starch.
14. 🢂 of White Sauce/Bechamel:.
15. 🢂 750 ml of milk.
16. 🢂 of Ingredients:.
17. 🢂 1 stick of butter / butter (4 oz.).
18. 🢂 1 cup of cold milk.
19. 🢂 1/2 tablespoon of salt.
20. 🢂 1/4 teaspoon of white pepper.
21. 🢂 1/8 teaspoon of nutmeg (optional).

step by step Humita/Corn Empanada Filling

1. Ingredients for the Filling:.
2. Preparation:.
3. Preheat a pan over medium heat, add butter and oil.
4. Add the onion, garlic, sauté until translucent.
5. Add pepper, vegetable bouillon, mix.
6. Add the corn, mix.
7. Cover and cook for 3-5 minutes (frozen) or 5-10 minutes fresh Taste to adjust the salt (reserve).
8. White Sauce/Bechamel Ingredients:.
9. Preparation:.
10. Place the cold milk in a bowl, add the corn starch, mix (reserve).
11. In a microwave safe container heat the liter of milk for 3 1/2 minutes.
12. In a non-stick frying pan melt the butter at low temperature.
13. Raise the temperature to medium / high, add the preheated milk.
14. Add the reserved mixture, salt and nutmeg.
15. Stir continuously with wooden spoon until it takes a thick consistency (reserve).
16. To finish the recipe:.
17. Combine the filling with the White sauce / Bechamel.
18. Add the parmesan cheese, mix (reserve).