Entree: Paraguay – National Cuisine – Chipa guasu (large corn cake)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 4 cups (about 640 g) fresh corn kernels (from about 6–8 medium ears) or drained canned/frozen corn
- 8 oz (225 g) Paraguayan cheese (queso Paraguay, queso fresco, or mozzarella), grated
- 3 large eggs, approx. 50 g each (approx. 150 g total)
- 1 cup (240 ml) milk
- 4 tbsp (60 g) unsalted butter, melted
- 1 medium onion, finely chopped and sautéed (about 6 oz (170 g))
- 1/2 cup (60 g) fine cornmeal (or corn flour)
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil for sautéing

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 9x9-inch (23x23 cm) baking dish or similar-sized ovenproof dish with a little butter or oil.
2. Heat 1 tbsp (15 ml) vegetable oil in a small skillet over medium heat. Sauté the finely chopped onion until translucent and lightly golden, about 6–8 minutes; set aside to cool slightly.
3. In a blender or food processor, combine about half of the fresh corn kernels with the milk and the eggs (3 large eggs, approx. 50 g each). Blend until a coarse creamy batter forms—do not over-blend into a paste; texture should remain slightly grainy.
4. In a large bowl, mix the blended corn-egg batter with the remaining whole corn kernels, grated cheese 8 oz (225 g), melted butter 4 tbsp (60 g), sautéed onion, 1/2 cup (60 g) cornmeal, 1 tsp (5 g) baking powder, 1 tsp (5 g) salt and 1/4 tsp (1 g) black pepper. Stir until evenly combined.
5. Pour the mixture into the prepared baking dish, smoothing the top. Bake in the preheated oven until the center is set and the top is lightly golden, about 35–45 minutes depending on depth of the dish.
6. Remove from the oven and let rest 10 minutes before cutting. Serve warm as a hearty main; Chipa guasu is traditional at family meals and celebrations and pairs well with roasted meats or a simple salad.