Chipa Guasu
A tender Paraguayan corn bake with sautéed onion and cheese, served warm as a side dish or a light dish on its own.
Ingredients
- fresh or thawed corn800 g
- Paraguay cheese or soft farmer's cheese150 g
- milk250 ml
- egg1 pcs
- onion100 g
- neutral oil2 tbsp
- salt1 tsp
Instructions
Preheat the oven to 180°C. Lightly grease a baking dish with some of the oil.
Finely chop the onion. Heat the remaining oil in a skillet and sauté the onion over medium heat for 5–7 minutes, until soft and translucent, without letting it brown. Remove from heat and let cool slightly.
Beat the egg in a blender jug. Add the corn and milk and pulse briefly, so that some kernels remain intact rather than turning into a smooth purée.
Transfer the corn mixture to a bowl, stir in the cooled onion, crumbled cheese and salt. Mix until the ingredients are evenly combined.
Pour the mixture into the prepared baking dish and smooth the surface.
Bake for 40–50 minutes at 180°C, until the top is golden and the center is set; a wooden skewer should come out without any runny batter.
Let the chipa guasu rest for 10 minutes, then cut into portions and serve warm.
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