Chipa Guazú
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.
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
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.
Nutrition
Nutrition Facts
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.
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.
