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.
Prep Time:
Yield:
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PinIngredients
Dough
- 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
Filling
- 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
Instructions
- 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)!
Notes
Tips & Tricks: If you are still confused on how to wrap it properly, I recommend searching for “samosa dough.” There are many different techniques for wrapping!
Stock up: get the pantry ingredients you will need: cumin seeds, coriander seeds, turmeric, chickpeas (dried or canned)
Links: Samosa dough from this recipe.
Corn Samosas
variations
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!
Explore Sweet Corn
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:
Sweet Corn Pasta with Goat Cheese Sauce
Sun-Dried Tomato and Sweet Corn Risotto
Corn Cakes with Zucchini Salsa
See all the sweet corn recipes >
Savory Simple says
What a lovely way to celebrate the end of corn season. These samosas are lovely. My husband was just saying last night that he was craving samosas so perhaps I will surprise him with these!
Michelle Macphearson says
I love it. Perfect for desserts. Easy to make!
Wholesome Hedonist says
I was just looking for a unique way to use up all my corn! This is perfect – and perhaps peach pie for dessert, to use up all the peaches too 🙂
http://www.wholesomehedonist.com
Ashlae says
I’ve never tried samosas (making or eating), and I’ve been telling myself for months that I’d finally make/eat some this summer. My time is running out, and these are calling my name. They look delicious, Erin!
Cara says
These look fantastic. I’ve never made a dough with olive oil. It looks like yours was tender and easy to roll. I’ll have to give it a shot!
Eileen says
What a perfect way to eat as much corn as possible! I don’t think I’ve ever made samosas at home, but I definitely need to give them a shot. 🙂
Mel B. says
I’ve been looking for a great samosa recipe to try at home. These look so delicious! Great job 🙂
http://www.melbakes.com
Jessica Smith says
Erin – I’m so thrilled that you shared this. I have long been curious about how to make baked samosas, and this looks like my answer!
Sara @ The Cozy Herbivore says
I’m obsessed with hand-held pastries, so these instantly made me smile. And I agree with you, corn season is much too short. Even though my CSA has been gifting me at least a dozen ears for the past 3 weeks, I know that I will miss it bitterly when it’s gone. What a perfect way to celebrate the end of this glorious season– I can’t wait to make these cuties!
Julia Moon says
I have always baked samosa filling in a light vegan pie crust for a healthier option but Its always been the traditional indian filling with potatoes and sweet peas. I think next time I will try your filling for a change of pace. 🙂
Cookie and Kate says
Such cute little snacks! I’d love to serve these at a party, I think guests would be impressed. 🙂
Lakshmi says
Your samosas look fabulous, like the rest of your cooking :-). Where do you get such fine whole wheat flour without bran? Another question about your pictures: what is your source of light? The colours, including whites, are so clean and well-behaving.
Joyti says
I’ve always been afraid to try baking samosas, but these look great. And the filling – YUM! Beats out the typical potato-pea combo any day 🙂