Chipa guazú (also spelled chipa guasú) is a traditional Paraguayan dish-a savory corn pie similar to sopa paraguaya but made with fresh corn kernels instead of Paraguayan corn flour (harina de maíz paraguaya), which gives it a softer, more pudding-like texture.
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In Guaraní, the name means "large corn cake." Chipa guazú is one of many varieties of chipa, a term in Guaraní that describes breads and cakes made from corn or cassava.
It's typically served as a side dish at barbecues (asados) and with meat dishes.
Chipa guazú is part of Paraguay's Cario-Guaraní and Spanish mestizo culinary heritage. Some variations include a savory meat filling known as chipa guazú so'o.
There are many Chipa Guazú recipes out there, and they're probably all delicious-but this one is my family's favorite.
I created it by combining the traditional ingredients with practical adjustments that make it easy to prepare outside Paraguay, where some local ingredients can be hard to find.
It stays true to the essence of the dish while being accessible, reliable, and full of comforting flavor.
I'm always experimenting in the kitchen, and recently, I created an even better version-now featured as "The Best Chipa Guazu" on our website.
If you enjoy this traditional dish, be sure to check out my other recipes: Sopa So'o, Healthy Chipa Guazu, and Chipa Guazu Muffins-all inspired by the flavors of Paraguay.
How to Make Authentic Chipa Guazú
Note: Full instructions are provided in the recipe card below.
Preheat the oven to 350°F (175°C). Grease a 13" x 9" baking dish with butter and dust with cornmeal. Shake off the excess and set aside.
Cook chopped onion with butter and salt over medium-high heat until soft and translucent, about 5 minutes. Let cool.
In a blender, blend the eggs for 3 minutes. Add corn and milk; pulse for 15 seconds to break up the kernels without puréeing.
Transfer the mixture to a bowl. Stir in the cooled onions and cheese until well combined.
Pour the batter into the prepared dish and spread evenly. Bake for 45-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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
- 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.
Frequently Asked Questions
What's the difference between Sopa Paraguaya and Chipa Guazú?
Both are traditional Paraguayan dishes, but the main difference lies in the type of corn used. Sopa Paraguaya is made with corn flour (harina de maíz paraguaya), giving it a firm, cornbread-like texture. Chipa Guazú, on the other hand, is made with fresh corn, resulting in a softer, more pudding-like consistency.
Can I use frozen or canned corn instead of fresh?
Thaw and drain the frozen corn thoroughly, or drain the canned corn well to avoid excess moisture in the Chipa Guazú.
What kind of cheese works best?
Any semi-soft or firm cheese works for Chipa Guazú. For a more traditional flavor, use Queso Panela, Queso Blanco, or Queso Fresco, crumbled into small pieces.
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Recipe
Chipa Guazú
Equipment
Ingredients
- 1 large yellow onion , chopped
- 30 ml (2 tbsp) butter or any neutral oil, plus more for greasing the pan
- 350 g shredded Mexican cheese - or any soft or semi-soft cheese For a more traditional taste, use Queso Panela, Queso Blanco, or Queso Fresco, crumbled into small pieces.
- 60 ml (¼ cup) whole milk
- 8 large eggs
- 2 teaspoons kosher salt , adjust to taste
- 1 kg (8 ears) fresh corn, shucked You can also use thawed frozen or canned corn; make sure to drain well.
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.
- Transfer the blended corn mixture to a large bowl. Stir in the cooled onion and crumbled cheese 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.
