Easy Chipa Guazu

Name: Easy Chipa Guazu
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 serving
Ingredients: 2 large yellow onions; 150 g butter; 500 g Queso panela, crumble into small pieces; 1 cup (250ml) whole milk; 6 large eggs; 1 teaspoon kosher salt; 160 g Yellow Quaker cornmeal; 36 oz fresh corn

User Reviews

5.0

150 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Additional Time
15 mins
Total Time
1 hr 30 mins
Servings
12
Calories
171 kcal
Course
Side Dish, Appetizer
Cuisine
Paraguayan

Easy Chipa Guazu

Deacon Moody

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There are many ways to make Chipa Guazu, but this recipe is our favorite! I started with the traditional method and found it didn't have the texture and flavor I was looking for. By incorporating Quaker cornmeal, sautéed onion, and extra cheese, I created a dish that's not only more stable but also packed with flavor. If you'd like to try my original version, check out my Authentic Chipa Guazu Recipe.

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Ingredients

Servings

2 large yellow onions , chopped
150 g butter or 125 ml sunflower oil or any neutral-flavored oil
500 g Queso panela, crumble into small pieces
1 cup (250ml) whole milk
6 large eggs , well beaten
1 teaspoon kosher salt (to taste)
160 g Yellow Quaker cornmeal
36 oz fresh corn

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Instructions

Preheat the oven to 350°F (175°C) and position the oven rack in the middle. Grease a 13” x 9” baking dish with butter, ensuring all sides and corners are well coated. Sprinkle cornmeal evenly over the greased baking dish, covering the bottom and sides. Gently shake off any excess cornmeal from the dish. Set the prepared baking dish aside.
In a large skillet over medium-high heat, melt the butter. Add the chopped onions and salt to the skillet and cook them until they become soft and transparent; do not let them brown for about 5 to 10 minutes. Remove the skillet from heat, and stir in half of the milk. Set aside to cool to room temperature.
Add eggs and remaining milk in a blender or food processor, and blend for 3 minutes until well combined.
Add the fresh corn to the blender and pulse for about 10 to 15 seconds, just enough to break up the corn kernels. Be careful not to over-blend; you want to maintain some texture in the corn.
Transfer the blended corn mixture to a large bowl, and add the cornmeal and the cooled onion mixture. Stir until well combined. Stir in the cheese, ensuring it's evenly distributed throughout the batter.
Pour the corn batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for about 50 to 60 minutes or until the top turns golden brown and a cake tester or toothpick comes out clean from the center. Once baked, set the Chipa Guazú aside to cool slightly before serving.

Equipments used:

Notes

This Chipa Guazu recipe is simple to prepare using readily available supermarket ingredients. While Quaker yellow cornmeal is recommended, any medium-grind cornmeal will work.
This Chipa Guazu recipe is simple to prepare using readily available supermarket ingredients. While Quaker yellow cornmeal is recommended, any medium-grind cornmeal will work.
If you can't find Queso Panela, you can substitute it with other mild cheeses like queso Queso de Freir, Queso Blanco, Farmer's cheese, Mexican Blend, Monterey Jack, Colby Jack, or even cheddar. Fresh corn kernels are preferred, but you can use frozen or canned. Just make sure to thaw and drain it thoroughly before incorporating it into the recipe.
If you can't find Queso Panela, you can substitute it with other mild cheeses like queso Queso de Freir, Queso Blanco, Farmer's cheese, Mexican Blend, Monterey Jack, Colby Jack, or even cheddar. Fresh corn kernels are preferred, but you can use frozen or canned. Just make sure to thaw and drain it thoroughly before incorporating it into the recipe.
If you can't find Queso Panela, you can substitute it with other mild cheeses like queso Queso de Freir, Queso Blanco,
Farmer's cheese, Mexican Blend, Monterey Jack, Colby Jack, or even cheddar. Fresh corn kernels are preferred, but you can use frozen or canned. Just make sure to thaw and drain it thoroughly before incorporating it into the recipe.
How to Store & Reheat
How to Store & Reheat
Chipa Guazu tastes best when served fresh out of the oven, but it can be stored in the refrigerator in an airtight container or sealable plastic bag for up to 5 days. To reheat: Wrap in aluminum foil and warm in a 325°F oven until hot. Alternatively, heat squares in the microwave for 30 to 45 seconds or until just heated through; do not overheat, or they will get tough.
Chipa Guazu tastes best when served fresh out of the oven, but it can be stored in the refrigerator in an airtight container or sealable plastic bag for up to 5 days. To reheat: Wrap in aluminum foil and warm in a 325°F oven until hot. Alternatively, heat squares in the microwave for 30 to 45 seconds or until just heated through; do not overheat, or they will get tough.
Make Ahead
Make Ahead
To make this side dish ahead of a potluck or dinner party, bake it before storing it in the fridge. Allow the Chipa Guazú to cool completely before wrapping it in plastic wrap, and it will keep in the fridge for up to 5 days. When you’re ready to serve, warm the Chipa Guazú in a 325-degree oven for about 15 minutes until warmed through.
To make this side dish ahead of a potluck or dinner party, bake it before storing it in the fridge. Allow the Chipa Guazú to cool completely before wrapping it in plastic wrap, and it will keep in the fridge for up to 5 days. When you’re ready to serve, warm the Chipa Guazú in a 325-degree oven for about 15 minutes until warmed through.
How to Freeze
How to Freeze
Baked Chipa Guazú can be frozen in a freezer-safe airtight container for up to 3 months—thaw overnight in the refrigerator. When you're ready to eat, warm it up in the microwave for 5 to 8 minutes or until heated through.
Baked Chipa Guazú can be frozen in a freezer-safe airtight container for up to 3 months—thaw overnight in the refrigerator. When you're ready to eat, warm it up in the microwave for 5 to 8 minutes or until heated through.