Paraguayan Corn and Cheese Cake (Chipa Guasu)
Paraguayan Corn and Cheese Cake (Chipa Guasu) is a traditional Paraguayan corn and cheese casserole made with fresh grated corn, crumbled queso fresco, and a touch of onion for savory depth. The mixture of corn flour, eggs, and milk creates a tender, slightly custardy texture, while baking develops a golden, flavorful crust. Distinctive for its naturally sweet corn flavor balanced with creamy, salty cheese, this dish is a beloved side or snack, often served warm during festive occasions.
Ingredients:
- 4 corn cobs, grated on the large holes of a box grater
- 1 large white onion, chopped
- ½ cup (118 ml) corn oil, plus more for greasing
- 10 oz (283 g) queso fresco, crumbled
- 1 cup (237 ml) corn flour
- 1 cup (237 ml) whole milk
- 4 large eggs
- ½ tsp (2.5 ml) salt
- ¼ tsp (1.3 ml) ground black pepper
Method:
Preheat the oven to 375 F (191 C). Grease a 9 x 9 inch (23 x 23 cm) baking dish with corn oil.
Place a skillet with corn oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
Add the grated corn, cooked onion and oil, crumbled queso fresco, corn flour, milk, eggs, salt, and pepper to a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Beat thoroughly to bring the batter together.
Transfer to the greased baking dish and place in the oven for 40 minutes, or until the top is golden brown.
Let cool for 5 minutes, then slice into squares and serve warm.