Entree: Paraguay – Northern Culinary Region – Chipa Guasu (A Paraguayan baked savory corn and cheese casserole made with fresh corn, eggs, and cheese)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 4 cups (640 g) fresh corn kernels (about 6 large ears) — or thawed frozen corn well drained
- 8 oz (225 g) fresh white cheese (queso Paraguay, queso fresco, or a mild farmer's cheese), grated
- 3 large eggs, approx. 150 g total
- 4 tbsp (60 g) unsalted butter, melted
- 1/2 cup (120 ml) milk
- 1 medium onion, finely chopped and sautéed until translucent — about 1/2 cup (80 g)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil or additional butter for sautéing the onion
- 1 tsp (4 g) baking powder (optional, for a slightly lighter texture)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch (23x23 cm) or similar-sized baking dish with butter or oil.
2. If using fresh corn, cut kernels from the cobs. Pulse the corn in a food processor 2–3 times so the mixture is coarsely ground but still has texture; do not purée smooth. Transfer to a large mixing bowl.
3. In a small skillet, heat the 1 tbsp (15 ml) oil or a bit of butter and sauté the chopped onion over medium heat until soft and translucent, about 5–7 minutes. Let cool slightly, then add to the corn.
4. To the bowl with corn and onion add the grated cheese, melted butter, milk, eggs (3 large eggs, approx. 150 g), salt, pepper, and baking powder if using. Stir until well combined; the mixture will be thick but pourable.
5. Pour the mixture into the prepared baking dish, smoothing the top with a spatula. Bake for 35–45 minutes, or until the top is golden and a knife inserted in the center comes out mostly clean with a few moist crumbs.
6. Remove from the oven and let rest 10 minutes before slicing. Serve warm as a hearty main alongside grilled meats, soups, or a fresh salad.