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HomePastaChipá Guazú (Cheese and Corn Casserole)

Chipá Guazú (Cheese and Corn Casserole)


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


  1. Place a rack within the middle of the oven and preheat to 350ºF. Oil a 9- by 13-inch baking dish and put aside.
  2. 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.
  3. 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.
  4. 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.




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