Easy Chipa Guazú
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
12 pieces
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Calories
194 kcal
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Course
Side Dish
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Cuisine
Paraguayan
Easy Chipa Guazú
Description
Easy Chipa Guazú combines fresh corn kernels processed just enough to break them up with sautéed onions, crumbled Queso Panela, eggs, and seasoning. The preparation begins by greasing a baking dish with butter and cornmeal to create a lightly textured crust. The eggs and corn are blended carefully to maintain kernel texture, not pureeing, which allows the finished casserole to have a pleasing bite.
The sautéed onions provide sweetness and depth, cooked gently to translucency without browning. Queso Panela adds a mild, crumbly cheese element that blends into the mixture to produce creaminess. Baking at moderate heat produces a set custard-like interior with a lightly crisp and golden surface.
This dish pairs well with grilled meats or can be served as a comforting, flavorful side during family meals. It is widely appreciated for its balance of creamy cheese, sweet corn, and tender eggs.
Chipa Guazú reheats well and can be made ahead, with refrigerated leftovers warmed in an oven or microwave. It also freezes successfully, offering flexibility for meal planning.
Ingredients
- 1 large yellow onion chopped
- 30 ml butter plus greasing the pan, 2 tbsp, melted and cooled off; or lard or any neutral oil
- 350 g Queso Panela crumble into small pieces, or Queso Para Freir or Queso Blanco
- 60 ml whole milk if you want it to be a little more moist, ¼ cup, optional
- 8 large egg well beaten
- 2 teaspoons kosher salt adjust to taste
- 1 kg corn You can also use thawed frozen corn or well-drained canned whole kernel corn if needed, 8 ears, fresh, shucked
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
- Bake the casserole until just set to keep a moist interior and tender texture.
- Use fresh or thawed frozen corn for best flavor and texture; canned corn should be well drained.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat in a 325°F oven wrapped in foil or microwave briefly to avoid drying out.
- To freeze, keep in a sealed container and thaw overnight in the refrigerator before reheating.
User Reviews
Overall Rating
4.8
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