High Line vendor La Sonrisa is known for their homemade empanadas, made with recipes from the owner's grandmother. Visit them on the High Line at West 15th Street, or create your own Elote or sweet corn & cotija empanadas using their special recipe:
○ Corn on the cob (4 ears)
○ Unsalted Butter (1 tbsp)
○ Garlic (1 minced clove)
○ Cotija Cheese (¼ cup)
○ Mayonnaise (¼ cup)
○ Sour Cream (¼ cup)
○ Pecans (½ cup)
○ Fresh Lime Juice (1 lime)
○ Cayenne Pepper (1 tsp)
○ Dried Parsley Flakes (1 tbsp)
○ Empanada Dough Rounds
1. Peel and boil corn until tender. Once cooked through, cut corn kernels off of the cob and set aside.
2. Preheat saucepans, add butter, minced garlic, and the corn. Season with salt and pepper to taste. Cook until corn begins to caramelize and remove from heat.
3. In a mixing bowl add corn, cotija cheese, mayonnaise, sour cream, pecans, lime juice, and dried parsley flakes. Mix ingredients until they are evenly spread. Add Cayenne pepper to taste.
4. Cover and refrigerate corn mixture until the corn sets (about an hour)
5. Once corn is cooled, add a spoon full of the corn mixture into the center of the empanada dough round. Fold over and crimp edges with a fork.
6. Preheat a saute pan, add a ½ cup of cooking oil and heat to 325 degrees. Carefully add one empanada to the pan and spoon over hot oil until the empanada is golden brown and enjoy!