Easy Chipa Guazu
There are countless ways to make Chipa Guazu, but this recipe has become my family's favorite! Initially, I followed the traditional way of making Chipa Guazu without cornmeal.
Tools
Ingredients
- 2 large onions , chopped
- 150 g butter or ½ cup of sunflower oil or any neutral-flavored oil
- 500 g crumbled frying cheese such as Queso Panela or queso Blanco
- 1 cup (250ml) whole milk
- 6 large eggs , well beaten
- 1 teaspoon kosher salt (to taste)
- 1 cup (160g) Yellow Quaker cornmeal
- 36 oz fresh corn , thawed frozen corn, or canned whole kernel corn
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
How to Store & Reheat
Chipa Guazu 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 the Chipa Guazú to cool completely before wrapping it in plastic wrap, and 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 through.
Nutrition Facts
Easy Chipa Guazu
Amount per Serving
Calories
171
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
83
mg
28
%
Sodium
252
mg
11
%
Potassium
346
mg
10
%
Carbohydrates
28
g
9
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
7
g
14
%
Vitamin A
299
IU
6
%
Vitamin C
7
mg
8
%
Calcium
34
mg
3
%
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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