Entree: Argentina – Northeast Argentina – Chipa Guazú (Baked savory corn and cheese casserole made with fresh corn, cheese, eggs, and onions)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 6 ears fresh corn, kernels cut, about 6 cups (900 g)
- 1 cup (240 ml) whole milk
- 3 large eggs, approx. 5.3 oz (150 g) total
- 8 oz (225 g) queso fresco or farmer's cheese, crumbled (substitute feta or mild mozzarella if unavailable)
- 2 tbsp (28 g) unsalted butter
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 1/2 cup (60 g) cornmeal (fine or medium ground)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (8 g) chopped fresh parsley (optional)
- 1/4 cup (25 g) grated Parmesan or Pecorino (optional, for topping)

Instructions

1. Preheat oven to 350°F (180°C). Lightly grease a 9x9-inch (23x23 cm) baking dish with 1 tbsp (15 ml) vegetable oil or butter.
2. Melt 2 tbsp (28 g) butter in a skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 6–8 minutes; season with a pinch of salt and pepper. Remove from heat and let cool slightly.
3. Cut kernels from 6 ears of corn until you have about 6 cups (900 g). Reserve 1 1/2 cups (225 g) of kernels to remain whole and place the remaining kernels in a blender or food processor.
4. Add 1 cup (240 ml) milk and 3 large eggs (approx. 150 g) to the blender with the corn and pulse briefly to make a coarse, slightly chunky batter — do not overblend to keep some texture.
5. In a large bowl, combine the blended corn batter, reserved whole corn kernels, cooked onions, 8 oz (225 g) crumbled queso fresco, 1/2 cup (60 g) cornmeal, 1 tsp (5 g) salt, and 1/2 tsp (1 g) black pepper. Stir until evenly combined; the mixture will be thick but moist. Fold in 2 tbsp (8 g) chopped parsley if using.
6. Pour the mixture into the prepared baking dish and smooth the top. Sprinkle 1/4 cup (25 g) grated Parmesan or Pecorino over the surface if desired.
7. Bake in preheated oven 35–45 minutes, or until the top is golden and a knife inserted into the center comes out mostly clean (a slight custardy texture is traditional).
8. Remove from oven and let rest 10 minutes before slicing. Serve warm as a hearty main, accompanied by a simple green salad or roasted vegetables if desired.