Chipa Guasu (Paraguayan Fresh Corn and Cheese Cake)
In short: A soft, soufflé-like cake of fresh corn kernels, onion, fresh cheese and beaten egg whites, baked until golden and served warm at barbecues. It takes about 1 h 25 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 55 min
- Total
- 1 h 25 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Chipa guasu is the corn dish that no Paraguayan asado is complete without. Fresh corn kernels are partly blended with milk and mixed with sautéed onion, cheese and egg yolks, then lightened with whipped whites and baked until the top turns golden and the inside stays tender and moist. It is served warm in squares next to grilled meat and sopa paraguaya. Guasu means big in Guaraní.
Instructions
- Heat the oven to 180°C (350°F). Butter a 23 cm (9 in) square baking dish.
- Melt the butter in a skillet over medium heat. Cook the onion with a pinch of salt for 8 to 10 minutes until soft and translucent. Let it cool for 10 minutes.
- Blend half the corn with the milk in a blender until nearly smooth. Pour it into a large bowl and stir in the remaining whole kernels.
- Stir in the onion, egg yolks, crumbled cheese, cornmeal, salt and pepper.
- In a clean bowl, whip the egg whites to stiff peaks. Fold one-third into the corn mixture to loosen it, then fold in the rest gently so the batter stays airy.
- Scrape into the dish and level the top. Bake for 40 to 45 minutes, until puffed, golden and set in the center.
- Rest for 10 minutes while it settles slightly, then cut into squares and serve warm.
Tips
- Frozen corn works well when fresh is out of season. Thaw it and pat it dry first. Canned corn is too watery.
- Do not overbake. The center should be just set and still moist when it comes out of the oven, since it keeps cooking as it rests.
Questions and answers
What is the difference between chipa guasu and sopa paraguaya?
Chipa guasu is built on fresh corn kernels and whipped egg whites, so it is softer and lighter. Sopa paraguaya uses cornmeal and a lot of onion and is denser.
Can I make chipa guasu ahead of time?
Bake it up to a day ahead and refrigerate. Reheat covered in a 160°C (325°F) oven for 15 to 20 minutes. It will be a little denser than fresh but still moist.
Can I freeze chipa guasu?
Yes. Wrap cooled squares and freeze for up to 2 months. Thaw in the fridge and reheat in a 160°C (325°F) oven until warm.
How long does it take to make Chipa Guasu (Paraguayan Fresh Corn and Cheese Cake)?
About 1 h 25 min in total: 30 min of preparation and 55 min of cooking.
How many calories are in Chipa Guasu (Paraguayan Fresh Corn and Cheese Cake)?
About 310 kcal per serving, with 13 g of protein, 25 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 25 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
