Easy Chipa Guazú

Camila Benitez

There are many versions of Chipa Guazu, and all of them are delicious, I'm sure. However, this particular recipe is my family's favorite rendition, combining the more traditional ingredients with a unique twist since we live in the United States, where some ingredients are not readily available.

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4.79 from 32 votes

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Side Dish

Cuisine Paraguayan

Servings pieces

Tools

Ingredients

▢ 1 large yellow onion onions , chopped
▢ 60 ml (¼ cup) butter (melted and cooled off), lard, or any neutral oil, plus greasing the pan
▢ 250 g Queso Panela, or Queso Blanco , crumble into small pieces
▢ 2 cups whole milk , room temperature
▢ 3 large eggs , well beaten
▢ 1-½ teaspoons kosher salt adjust to taste
▢ 500 g fresh corn thawed frozen corn, or canned whole kernel corn, well drained

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. Add eggs and 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, chopped onion, and cooled melted butter. 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

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

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

389

Potassium

220

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

489

Vitamin C

Calcium

216

Iron

* 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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