A savory-sweet baked corn pudding made from fresh choclo corn kernels, eggs, cheese, and onion — like a Paraguayan corn soufflé with a golden crust.
Instructions
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1
Sauté onion in butter until translucent. Let cool slightly.
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2
Blend half the corn kernels with milk until smooth. Leave the other half as whole kernels for texture.
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3
Beat eggs. Combine blended corn, whole kernels, eggs, cheese, sautéed onion, salt, and sugar.
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4
Pour into a greased baking dish.
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5
Bake at 180°C (350°F) for 45-50 min until golden on top and set in the center.
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6
Let rest 10 min before cutting into squares.
Did You Know?
Chipa guazú can only be made properly when fresh choclo corn is in season — Paraguayans eagerly await corn season just for this dish.
The Story Behind Chipa Guazú
Chipa guazú (meaning "big chipa" in Guarani) represents the corn branch of Paraguay's chipa family. While regular chipa uses cassava starch, this version celebrates fresh corn, a crop sacred to the Guarani people. The addition of eggs and cheese came from Spanish influence, creating a rich corn cake that occupies a place between bread and casserole on every Paraguayan table.
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