Chipa guasu
Chipa guasu is a tender Paraguayan corn and cheese bake whose Guaraní name means large chipa. Fresh sweetcorn gives it a moist texture between spoonbread and savoury cake.
From Chef Ilhama’s recipe collection
Photo: Horacio Cambeiro — Own work · CC BY 3.0 · Sources
How do you make Chipa guasu?
Chipa guasu uses 8 ingredients and 4 clear steps. Allow 1 hour 10 minutes; the recipe yields 8 servings. Check off ingredients and steps as you cook.
Ingredients & Preparation steps
8 items
History note
Chipa guasu is a tender Paraguayan corn and cheese bake whose Guaraní name means large chipa. Fresh sweetcorn gives it a moist texture between spoonbread and savoury cake.
4 steps
Cook the onions in half the butter until soft and cool slightly.
Pulse corn and milk to a coarse purée that still has texture.
Mix with eggs, cornmeal, onions, remaining melted butter and crumbled cheese.
Pour into a buttered baking dish and bake at 180°C for 45–50 minutes until golden and set.
Serve warm beside grilled meat, soup or a fresh tomato salad.
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