I am always disappointed when sweet corn season ends. In fact, I tend to convince myself it lasts longer than it does. Usually, by the time I get around to freezing any, it is too late. So, I’ve resigned myself to being okay with the last ears of the season (as I’ve preserved/frozen many other items) and I’m okay that this dish will probably be my last meal with fresh corn until next year. These corn samosas are the perfect way to send out the last of the summer sweet corn.
Although they take a bit of work, these samosas make great party snacks and taste great hot or at room temperature. Specifically in this recipe, I was able to get two dozen, 3-bite corn samosas. Plan ahead if you need more! You can also pre-make and freeze them. Then thaw and bake the corn samosas when you need a snack or a quick meal.
Spiced Corn and Chickpeas Baked Samosas
- 2 cups whole wheat pastry flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup walnut or olive oil
- 2/3 cup water
- 2 tablespoons olive oil
- 1/2 medium red onion, diced
- 1/2 red pepper, diced
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons turmeric
- 1/4 teaspoon salt
- juice from one lime
- 2 ears corn (roughly 1 1/2 to 2 cups corn kernels)
- 3/4 cup chickpeas (drained, if using canned)
- olive oil to brush
- In a medium bowl, combine pastry flour, salt, and baking powder. Pour in oil and 1/3 cup of water. Mix and slowly add water until dough comes together and is soft (but not sticky). Cover and let sit while you cook the ingredients.
- In a dry skillet, heat coriander and cumin seeds over medium-low heat until fragrant, 5 to 6 minutes. Remove and crush with a mortar and pestle. Combine with crushed red pepper flakes, turmeric, and salt. Set spices aside. (You can use powdered coriander or cumin, just use a bit less.)
- Heat a large skillet over medium heat. Add olive oil, then the diced onion and red pepper (dice these as finely as you can). Cook for 3 to 4 minutes. Next, stir in spice mixture and cook for one more minute. Add lime and corn, continuing to cook until corn has cooked through. Finally, stir in chickpeas and cook until hot. Remove mixture from heat and lightly mash to for a more consistent filling.
- Preheat oven to 400˚ F.
- Divide dough into 12 balls, roll out as thin as you can (while still being workable) into a circle, and slice in half. Scoop roughly two tablespoons of filling close to one end and fold over that end, aligning the circle's edge. Lightly crimp edge. Next, fold over the other end and wrap around so that it fold over the previously wrapped side. Crimp the top together (so the filling doesn't fall out) and place on a baking tray. Continue with remaining dough and filling.
- Brush with oil and bake for 35-45 minutes, until golden brown. Serve with your favorite dipping sauce (I used a lime-cilantro yogurt dip)!
Links: Samosa dough from this recipe.
I’m the type of person that will order appetizers for dinner, so these corn samosas have been dinner quite a few times since originally published. Sometimes, I’ll make these during the winter months with frozen corn. However, I’ve also been known to leave out the corn and opt for other seasonal ingredients. A few options include:
Peas: In place of the corn, I like to go the more traditional route of peas and potatoes. We always have frozen peas on hand, so this is a great last-minute option.
Greens: This is more work in addition to the corn or other ingredients but I like to wilt kale, chard, or spinach and add to the filling.
Sweet Potatoes/Squash: During the fall months, I’ll roast small cubes of sweet potato or butternut squash to include with the filling of these samosas. The flavor goes perfectly with the spices!
August sweet corn has me hanging onto summer. In fact, it was a staple in my house during the hot months. We traditionally boiled it and served it with a slab of butter and I learned to love this summer treat. Nowadays, it’s all about showcasing the sweet flavor in savory dishes. A few of my favorite recipes: