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Chipa Guasu

Name: Chipa Guasu
Total time: 60 min
Yield: Serves 6
Cuisine: Paraguay
Ingredients: 4 ears (or 500g frozen corn) Corn; 200g Melting Cheese; 3 Egg; 200ml Milk; 1 Onion; 50g Butter; 1 tsp Salt

Side Dish

⏱ 60 min

👥 Serves 6

Difficulty ⭐

Ground fresh corn baked with cheese — Paraguay's fluffy corn quiche.

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📖 The Story Behind This Dish

Chipa guasu means 'big chipa' in Guaraní and is distinguished by using ground fresh corn kernels rather than flour. Mixed with cheese, eggs, and milk and baked, it comes out moister and fluffier than sopa paraguaya. It's an essential side for asado and celebrations.

🌆 Where it's eaten: In a Paraguayan farmhouse at corn harvest, the family cuts and grinds the kernels and bakes them in a big ovenproof dish.

🥕 Ingredients (serves 6)

Corn 4 ears (or 500g frozen corn)
Melting Cheese 200g
Egg 3
Milk 200ml
Onion 1
Butter 50g
Salt 1 tsp

👩‍🍳 Instructions

Cut the kernels off the corn and coarsely blend with the milk.
Finely chop the onion and sauté in half the butter.
Beat the eggs and mix in the corn, onion, cheese, remaining melted butter, and salt.
Pour into a buttered ovenproof dish.
Bake at 190°C for 40 minutes until puffed and golden.

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