Easy Chipa Guazú
There are many Chipa Guazu recipes out there, and they are probably all delicious, but this one is my family's favorite! Living in the United States, I've had to adapt it a bit since some traditional ingredients are hard to find.Chipa Guazu is a creamier version of Sopa Paraguaya that you can eat with a spoon. It has a rich and creamy texture with a slight crunch from the corn kernels. The dish is moist and slightly custardy due to the egg mixture, which binds the ingredients together. The top has a golden, slightly crisp layer.Most recipes typically are made with fresh corn, eggs, queso Paraguay, onion, oil, and milk, often resulting in an overly moist texture. My version doesn't call for milk and doesn't take very long to make, yet it’s so much more delicious. Plus, it can be made with any type of semi-soft cheese.I love experimenting in the kitchen, and recently, I created an even better version of this Chipa Guazu! It's become our new family favorite, which we call "The Best Chipa Guazu" on our website. You should definitely try this recipe—I hope you love my latest version too!If you enjoy this recipe, make sure to check out Sopa So'o, Healthy Chipa Guazu, and Chipa Guazu Muffins.
Ingredients
- 1 large yellow onion onions , chopped
- 30 ml (2 tbsp) butter (melted and cooled off), lard, or any neutral oil, plus greasing the pan
- 350 g Queso Panela, Queso Para Freir, or Queso Blanco , crumble into small pieces
- 60 ml (¼ cup) whole milk. optional if you want it to be a little more moist
- 8 large eggs , well beaten
- 2 teaspoons kosher salt adjust to taste
- 1 kg (8 ears ) fresh corn, shucked You can also use thawed frozen corn or well-drained canned whole kernel corn if needed.
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. Set the prepared baking dish aside.
- In a large skillet over medium-high heat, melt the butter. Add the chopped onions and salt, and cook until they become soft and translucent, about 5 minutes, without letting them brown. Remove the skillet from heat, and set aside to cool.
- In a blender or food processor, add the eggs and blend for 3 minutes. Add the fresh corn to the blender and pulse for 15 seconds, just enough to break up the corn kernels. Be careful not to overblend, as you want to maintain some texture and avoid turning it into a puree.
- Transfer the blended corn mixture to a large bowl. Add the cooled onion mixture and cheese and stir until well combined.
- Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 45 to 50 minutes, or until the top turns golden brown and a cake tester or toothpick inserted into the center comes out clean.
- Allow the Chipa Guazú to cool slightly before serving.
Notes
- How to Store & Reheat
- Make Ahead
- To make this side dish ahead of a potluck or dinner party, bake it before storing it in the fridge. Allow it to cool completely before wrapping it in plastic wrap; 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
- 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.
- To store: This recipe 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.