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How to Make Chipa Guazú
Note: Full instructions are provided in the recipe card below.
Preheat the oven to 350°F (175°C) and grease a 13" x 9" baking dish with butter. Sprinkle cornmeal over the bottom and sides; shake off excess and set aside.
In a skillet over medium-high heat, melt the butter. Add chopped onion and salt, and cook until the onion is soft and translucent, about 5 minutes. Let cool.
Blend the eggs for 3 minutes. Add corn and milk, then pulse for 15 seconds-just enough to break up the kernels. Don't over-blend. Work in batches if needed.
Transfer mixture to a bowl. Stir in cornmeal, cooled onions, and cheese until combined.
Pour the mixture into the prepared dish and spread it evenly. Bake for 50-60 minutes, or until golden and set in the center.
Let cool slightly before serving.
Watch Recipe Video
Storage, Make Ahead, & Freezing
Storage & Reheating: Chipa Guazú tastes best when fresh out of the oven, but leftovers can be stored in an airtight container or a sealed plastic bag in the refrigerator for up to 5 days.
To reheat, cover the Chipa Guazú with aluminum foil and warm it in a 325°F (160°C) oven until heated through for a quicker option, microwave individual squares for 30 to 45 seconds, or until just warm.
Make Ahead: To prepare in advance for a potluck or dinner party, bake the Chipa Guazú and let it cool completely. Wrap it tightly in plastic wrap and refrigerate for up to 5 days. Reheat in a 325°F (160°C) oven for about 15 minutes or until warmed through.
Freezing: Fully baked Chipa Guazú can be frozen in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator. To reheat, microwave for 5-8 minutes or until heated through.
Camila's Tips & Variations
- 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, such as Queso de Freir, Queso Blanco, Farmer's cheese, Mexican Blend, Monterey Jack, and Colby Jack.
- Use the fresh corn for the best flavor. Look for bright green husks and plump kernels.
- If using fresh corn, remove the husks and silk, then cut the kernels off the cob.
- If the corn is fresh and plump, you can omit the milk or reduce the amount as needed.
- Don't over-blend the corn mixture. You want to keep some texture.
- If using frozen or canned corn, make sure it's fully thawed and well-drained to prevent the Chipa Guazú from becoming too watery.
- After baking, let the casserole rest for a few minutes before serving, allowing it to set and making it easier to slice.
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Recipe
Chipa Guazu
Equipment
Ingredients
- 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
- 250 ml whole milk
- 6 large eggs , well beaten
- 1 teaspoon kosher salt (to taste)
- 160 g Yellow Quaker cornmeal
- 1 kg fresh kernel corn
Instructions
- Preheat the oven to 350°F (175°C) and position the rack in the center of the oven. Grease a 13" x 9" baking dish with butter, making sure to coat all sides and corners. Sprinkle cornmeal evenly over the greased dish, covering the bottom and sides. Gently shake off any excess. Set the prepared baking dish aside.
- In a large skillet over medium-high heat, melt the butter. Add the chopped onion and salt, and cook until soft and translucent, about 5 minutes, without letting it brown. Remove 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 and milk, then pulse for about 15 seconds-just enough to break up the kernels. Avoid over-blending to preserve some texture and prevent it from turning into a puree. Work in batches if needed.
- Transfer the blended corn mixture to a large bowl. Add the cornmeal, cooled onion, and crumbled cheese and stir until well combined.
- Pour the batter into the prepared baking dish, spreading it evenly across the surface. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick or cake tester inserted in the center comes out clean.
- Let the Chipa Guazú cool slightly before serving.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
