Authentic Chipa Guazú Recipe

make sure to check out Sopa So'o, Healthy Chipa Guazu, and Chipa Guazu Muffins.

How to Make Authentic Chipa Guazú

Note: The full instructions are provided in the recipe card below.

• Preheat oven to 350°F (175°C). Grease a 13" x 9" baking dish with butter, sprinkle with cornmeal, and set aside.
• Cook onions with butter and salt until soft (5-10 minutes). Stir in half the milk and cool to room temperature.
• Blend eggs and remaining milk for 3 minutes. Add corn and pulse for 10-15 seconds.
• Mix blended corn with the onion mixture and cheese in a bowl.
• Pour into the baking dish and bake for 50-60 minutes until golden and a toothpick comes out clean.
• Cool slightly before serving.

Camila's Tips and Advice

• 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 a bit dry, add a small amount of milk to the mixture to ensure a creamy texture.
•  Queso Panela can be substituted with Queso Para Freír, Queso Blanco, or farmer cheese.
• Don’t over-blend the corn mixture. You want to keep some texture.
• If using frozen corn, make sure it is thawed and drained to avoid excess moisture in the chipa guazu.
• If using canned corn, be sure to drain it well to prevent the chipa guazu from becoming too watery. 
• After baking, let the casserole rest for a few minutes before serving to allow it to set and make it easier to slice.

Related Recipes

• Healthy Corn Souffle
• Corn Souffle Muffins 
• Spoonbread 
• Savory Cornbread with Cheese and anise seeds 
•  Sopa So’o “Beef Cornbread Casserole”

📖 Recipe

Easy Chipa Guazú

BY Camila Benitez

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.

4.79 from 32 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Side Dish

Cuisine Paraguayan

Servings 12 pieces

Tools

• Blender or Food processor
• 12 inch Skillet
• Measuring cups & Measuring spoons
• Large Bowl
• Baking dish.
• Whisk
• Rubber spatula
• Liquid measuring cup

Ingredients

  

1x2x3x

• ▢ 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

• 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.

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.

Nutrition Facts

Easy Chipa Guazú

Amount per Serving

Calories

194

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

75

mg

25

%

Sodium

 

389

mg

17

%

Potassium

 

220

mg

6

%

Carbohydrates

 

11

g

4

%

Fiber

 

1

g

4

%

Sugar

 

5

g

6

%

Protein

 

9

g

18

%

Vitamin A

 

489

IU

10

%

Vitamin C

 

4

mg

5

%

Calcium

 

216

mg

22

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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