📝 About This Recipe
Chipa Guazú is a cornerstone of Paraguayan soul food, a decadent cross between a savory corn pudding and a fluffy soufflé. Traditionally served at every 'Asado' (barbecue), this dish celebrates the sweetness of fresh corn balanced by the salty tang of artisanal cheese and sautéed onions. Its name comes from the Guaraní word for 'large bread,' and its custardy interior and crispy golden crust make it an unforgettable addition to any festive table.
🥗 Ingredients
The Corn Base
- 6 cups Fresh Sweet Corn Kernels (cut from about 8-10 ears; frozen or canned can be substituted if drained well)
- 1 cup Whole Milk (full fat provides the best creamy texture)
- 6 pieces Large Eggs (separated into yolks and whites)
The Aromatics & Fats
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 2 medium White Onions (very finely chopped)
- 2 tablespoons Vegetable Oil (for sautéing the onions)
- 1 1/2 teaspoons Kosher Salt (adjust to taste based on cheese saltiness)
The Cheese & Finishing
- 3 cups Queso Paraguay or Queso Fresco (crumbled or cubed; Monterey Jack is a good substitute)
- 1/2 cup Parmesan Cheese (freshly grated for a salty crust)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch ceramic or glass baking dish with butter or cooking spray.
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2
In a large skillet over medium heat, add the vegetable oil. Sauté the finely chopped onions with a pinch of salt until they are translucent and soft, about 6-8 minutes. Do not let them brown; you want them sweet and tender. Set aside to cool.
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3
Place the corn kernels and half of the milk into a blender or food processor. Pulse until you achieve a coarse, chunky puree. You want some texture remaining, so avoid making it a completely smooth liquid.
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4
Pour the corn mixture into a very large mixing bowl. Stir in the remaining milk, melted butter, and the sautéed onions.
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5
Whisk the 6 egg yolks in a small bowl until pale, then fold them into the corn mixture along with the salt and black pepper.
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6
Stir in the crumbled Queso Fresco (or Queso Paraguay). The cheese should be distributed evenly throughout the batter.
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7
In a separate, clean metal or glass bowl, beat the egg whites with a hand mixer until they reach stiff peaks. This is the secret to a lighter, less dense Chipa Guazú.
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8
Gently fold one-third of the egg whites into the corn mixture to lighten the batter. Then, fold in the remaining whites very carefully using a spatula, being mindful not to deflate the air.
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9
Pour the batter into the prepared baking dish, smoothing the top with your spatula.
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10
Sprinkle the grated Parmesan cheese evenly over the top to create a savory, golden crust.
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11
Bake for 45-50 minutes, or until the top is a deep golden brown and the center feels firm to a light touch. A toothpick inserted should come out clean but moist.
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12
Remove from the oven and let it rest for at least 10 minutes before slicing. This allows the internal structure to set so you get clean squares.
💡 Chef's Tips
For the most authentic flavor, use fresh corn rather than canned; the natural starches help the bake set perfectly. If your cheese is very salty, reduce the added salt by half a teaspoon to avoid over-seasoning. Don't over-process the corn—the rustic texture of the kernels is what distinguishes Chipa Guazú from a standard corn pudding. If you prefer a denser, more traditional texture, you can skip beating the egg whites separately and just mix the whole eggs in, but the soufflé method is superior for elegance. Ensure your onions are completely cooled before adding them to the egg mixture to prevent curdling.
🍽️ Serving Suggestions
Serve warm as a side dish to grilled meats like Flank Steak or Picanha. Pair with a crisp, cold lager or a refreshing glass of iced Yerba Mate (Tereré). Accompany with a simple tomato and red onion salad dressed with lime and cilantro to cut through the richness. Leftovers are fantastic for breakfast the next day, topped with a fried egg. Serve alongside 'Sopa Paraguaya' for a truly authentic Paraguayan feast.