Corn flour casseroles are loved yr spherical throughout northeast Argentina and Paraguay, however each spring and summer season, when corn is good and considerable, this tacky fresh-corn model turns into a staple. Prepare dinner Gisela Wadiana Medina, co-founder of Cocineros del Iberá, a community of greater than 100 cooks and meals producers throughout the Argentine province of Corrientes, shares her model: a easy, six-ingredient chipá guazú that lets the sweetness of just-harvested corn shine by means of.
Featured in: “This Superb Root Is Northeast Argentina’s Pantry Staple.”
Chipá Guazú (Cheese and Corn Casserole)
This heat and gooey facet dish from Argentina tastes like pure summer season.
Yield: serves 8
1 hour, quarter-hour
- ½ cups corn oil, plus extra for greasing
- 2 giant yellow onions, coarsely chopped (2 cups)
- 12 giant ears yellow candy corn, shucked
- 6 giant eggs
- 2 tsp. kosher salt
- 1 lb. Tybo cheese (or Monterey Jack), lower into ½-in. cubes
- Place a rack within the middle of the oven and preheat to 350ºF. Oil a 9- by 13-inch baking dish and put aside.
- To a big skillet set over medium warmth, add the oil and onions and prepare dinner, stirring sometimes, till softened and browned in spots, about quarter-hour. Take away from the warmth and put aside.
- Utilizing a field grater set over a rimmed baking sheet, grate the kernels off the corncobs (discard the cobs). In a big bowl, beat the eggs with the salt, then stir within the corn (with its liquid), the reserved onions, and the cheese till you will have a thick, chunky batter.
- Scrape the batter into the ready baking dish, easy the floor, and bake till the highest is golden and a toothpick inserted into the middle comes out with a couple of crumbs connected, about 35 minutes. Take away from the oven and funky for at the least 20 minutes earlier than slicing into 2-inch squares.