Easy Chipa Guazu
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
15 mins
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Total Time
1 hr 30 mins
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Servings
12
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Calories
171 kcal
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Cuisine
Paraguayan
Easy Chipa Guazu
Description
Easy Chipa Guazu combines crumbled Queso Panela cheese with fresh corn kernels, eggs, milk, sautéed onions, and cornmeal to form a thick batter that bakes into a rich, moist casserole. The butter-greased and cornmeal-dusted baking dish helps create a slightly crisp edge while maintaining a tender interior. The gentle cooking of onions in butter before incorporation prevents browning and adds subtle sweetness without overpowering the corn and cheese.
The egg and milk blend contributes to a creamy and cohesive texture, and the corn adds sweetness and fresh bite. This dish is traditionally served warm, making it a satisfying side or accompaniment to grilled meats or a hearty meal.
To store, keep refrigerated in an airtight container for up to five days. Reheat in a 325°F oven wrapped in foil or briefly in a microwave to preserve moisture and prevent toughness. It can also be baked ahead and warmed when ready to serve. The casserole freezes well for up to three months and should be thawed in the refrigerator before reheating.
Ingredients
- 2 large onion chopped, yellow
- 150 g butter or 125 ml sunflower oil or any neutral-flavored oil
- 500 g Queso Panela crumbled into small pieces
- 1 cup whole milk 250 ml
- 6 egg well beaten, large
- 1 teaspoon kosher salt (to taste)
- 160 g cornmeal yellow, Quaker brand
- 36 oz corn fresh
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.
Notes
- Any medium-grind cornmeal can be used if Quaker brand is unavailable.
- Substitute Queso Panela with mild cheeses like Queso Blanco, Monterey Jack, or cheddar if needed.
- Use fresh corn kernels when possible; frozen or canned may be used if completely thawed and drained.
- Store leftovers in an airtight container in the fridge for up to five days; reheat gently to avoid drying out.
- The casserole can be prepared ahead, cooled completely, refrigerated, and reheated before serving.
- Freeze baked Chipa Guazú up to three months in airtight containers; thaw overnight in the fridge before reheating.
User Reviews
Overall Rating
5
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