Chipá guazú – sweetcorn and cheese bake
A moist bake of blitzed sweetcorn, egg, milk and plenty of mild cheese – a Paraguayan classic that's everyday food in north-east Argentina. Eaten warm on its own or with grilled meat; its cousin, sopa paraguaya, is made with cornmeal.
- 1 h 20Time
- 17 minHands-on
- 4Portions
- ≈ $ 2.850per portion
- 660kcal per portion
Ingredients for 4 portions
- 5 tbspRapeseed oil
- 2Yellow onions, finely chopped
- 700 gSweetcorn, fresh or frozen
- 300 mlMilk
- 4Eggs
- 300 gQueso cremoso, diced
- to tasteSalt
Method
- Heat the oven to 180 °C and grease a baking dish of about 20 × 30 cm with a little of the oil.
- Gently cook the onion in the rest of the oil for 8 minutes, until soft but not browned.
- Blitz the corn with the milk to a coarse purée.
- Beat the eggs in a large bowl. Stir in the corn purée, the onion with its oil, the cheese and some salt.
- Pour into the dish and bake for 50 minutes, until golden brown and a knife pushed into the middle comes out clean.
- Leave to rest for 10 minutes, then cut into squares.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
