Chipa Guasu

Chipa Guasu (Paraguayan Corn and Cheese Casserole)

A traditional Paraguayan side dish often served alongside asado or grilled meats, especially during holidays. This savory corn pudding combines fresh corn kernels, cheese, eggs, and onions for a rich, custardy bake.

Prep

20 min

Cook

50 min

Total

70 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) fresh corn kernels, from about 4-5 ears; frozen corn, thawed, is the closest substitute
• •250 ml (1 cup) whole milk
• •120 ml (½ cup) vegetable oil or melted butter
• •200 g (7 oz) fresh cheese (queso Paraguay or queso fresco), a mild, semi-soft farmer's cheese is the closest substitute
• •120 g (1 cup) cornmeal (or fresh corn flour, almidón de maíz), fine yellow cornmeal works well
• •3 whole large eggs
• •1 medium onion, finely chopped, or use 3-4 scallions
• •10 g (1 tbsp) fresh herbs (optional), parsley or green onion tops, chopped
• •5 g (1 tsp) salt, adjust to taste
• •2 g (½ tsp) black pepper
• •5 g (1 tsp) baking powder

Steps

1. 1 Preheat the oven to 180°C (350°F). Lightly grease a 23 cm (9-inch) round baking dish or cast-iron skillet with oil or butter.
2. 2 If using fresh corn, cut the kernels off the cobs; you should have about 500 g (1 lb 2 oz). If using frozen, thaw and drain well.
3. 3 In a large mixing bowl, lightly beat the 3 eggs. Stir in the 250 ml (1 cup) milk and 120 ml (½ cup) oil or melted butter until combined.
4. 4 Add the fresh corn kernels, finely chopped onion, and herbs (if using) to the wet mixture and stir to combine.
5. 5 In a separate bowl, mix the 120 g (1 cup) cornmeal, 5 g (1 tsp) baking powder, salt, and pepper.
6. 6 Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
7. 7 Cube or crumble the 200 g (7 oz) fresh cheese and fold it gently into the batter, reserving a small handful for topping.
8. 8 Pour the batter into the prepared baking dish and spread evenly. Scatter the reserved cheese over the top.
9. 9 Bake on the middle rack for 45-50 minutes, until the top is golden brown and a knife inserted into the center comes out clean. The internal temperature in the center should reach at least 80°C (175°F).
10. 10 Let the chipa guasu rest for at least 10 minutes before slicing; it will firm up as it cools. Serve warm as a side dish with grilled meats or a fresh salad.