Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 ears fresh corn (choclo), about 6 cups/900 g kernels, grated to a pulp
- 3 tbsp (42 g) unsalted butter
- 1 large yellow onion (200 g), finely diced
- 4 large eggs
- 3/4 cup (180 ml) whole milk
- 1/4 cup (60 ml) heavy cream
- 300 g semi-hard, melty cheese (queso mantecoso or Mar del Plata; Gouda/Jack ok), coarsely grated
- 50 g hard cheese (Reggianito or Parmesan), finely grated
- 1 1/4 tsp fine sea salt, 1/2 tsp black pepper
- 1/2 tsp sweet or smoked paprika
- 1 tsp sugar (optional, balances corn)
- Butter for greasing, chopped scallions/parsley for garnish (optional)
Do This
- 1. Heat oven to 375°F (190°C). Generously butter a 9×13 in (23×33 cm) baking dish.
- 2. Grate corn on a box grater to make a pulpy mash; scrape cobs to collect the “milk.”
- 3. Sauté onion in butter with a pinch of salt until translucent, 6–8 min; cool 5 min.
- 4. Whisk eggs, milk, cream, salt, pepper, paprika, and optional sugar.
- 5. Fold in corn pulp, sautéed onion (with its butter), and 250 g of the semi-hard cheese.
- 6. Pour into dish; top with remaining 50 g semi-hard cheese + 50 g grated hard cheese.
- 7. Bake 35–45 min until golden and just set with a slight jiggle; rest 10–15 min, garnish, and serve.
Why You’ll Love This Recipe
- Authentic NEA-style chipa guazú: fresh corn, real dairy, and plenty of cheese.
- Custardy center with a beautifully toasted, cheesy top—comforting yet elegant.
- No flour or cornmeal needed; naturally gluten-free and big on corn flavor.
- Great warm or room temperature—ideal for gatherings, asado sides, or brunch.
Grocery List
- Produce: 8 ears fresh corn (choclo), 1 large yellow onion, scallions and/or flat-leaf parsley (optional)
- Dairy: Eggs, whole milk, heavy cream, unsalted butter, semi-hard melty cheese (mantecoso/Mar del Plata/Gouda/Jack), hard cheese (Reggianito/Parmesan)
- Pantry: Fine sea salt, black pepper, sweet or smoked paprika, sugar (optional)
Full Ingredients
Corn & Custard Base
- 8 ears fresh corn (about 6 cups/900 g kernels), grated on the coarse side of a box grater
- 4 large eggs
- 3/4 cup (180 ml) whole milk
- 1/4 cup (60 ml) heavy cream
- 1 1/4 tsp fine sea salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sweet or smoked paprika
- 1 tsp sugar (optional, balances the natural corn sweetness)
Cheese & Aromatics
- 3 tbsp (42 g) unsalted butter
- 1 large yellow onion (200 g), finely diced
- 300 g semi-hard, melty cheese (queso mantecoso or Mar del Plata; Gouda/Monterey Jack are fine), coarsely grated or diced
- 50 g hard cheese (Reggianito or Parmesan), finely grated (for a toasty top)
- 2 tbsp finely sliced scallions or chopped parsley (optional, for garnish)
For the Pan & Finish
- 1 tbsp softened butter for greasing the dish
- Flaky salt to finish (optional)
Step-by-Step Instructions
Step 1: Heat the oven and prepare the pan
Preheat the oven to 375°F (190°C) with a rack in the center. Generously butter a 9×13-inch (23×33 cm) baking dish (ceramic or enameled cast-iron works best for even browning). Set aside.
Step 2: Grate the corn for maximum flavor
Husk the corn and remove silk. Working over a large bowl, grate the kernels on the coarse side of a box grater to create a pulpy mash. Use the back of a knife to scrape the cobs and release the sweet “corn milk” into the bowl. You should have about 6 cups (900 g) of pulpy corn. Alternative: cut kernels from cobs and pulse in a food processor just until coarse and juicy—do not puree smooth.
Step 3: Sauté the onion
In a skillet over medium heat, melt the butter. Add the diced onion and a pinch of salt and cook, stirring, until soft and translucent with just a hint of golden edges, 6–8 minutes. Stir in the paprika for the last 30 seconds to bloom its flavor. Remove from heat and let cool 5 minutes so it doesn’t curdle the eggs.
Step 4: Whisk the custard
In a large mixing bowl, whisk the eggs, milk, cream, salt, pepper, and optional sugar until smooth and homogenous.
Step 5: Combine corn, aromatics, and cheese
Fold the grated corn and any corn milk into the egg mixture, followed by the sautéed onion along with all the flavored butter from the pan. Stir in 250 g of the semi-hard cheese, reserving 50 g for the top. Let the mixture sit for 3–5 minutes to slightly thicken and settle.
Step 6: Assemble and bake
Pour the mixture into the buttered dish. Sprinkle the surface evenly with the remaining 50 g semi-hard cheese and the 50 g grated hard cheese. Bake 35–45 minutes, rotating once, until the top is deep golden and the center is just set with a gentle jiggle. An instant-read thermometer should read 175–180°F (80–82°C) in the center. If needed, broil for 1–2 minutes for extra color.
Step 7: Rest, garnish, and serve
Cool on a rack for 10–15 minutes to allow the custard to settle. Run a thin knife around the edges, cut into squares, and finish with scallions or parsley and a pinch of flaky salt if you like. Serve warm or at room temperature.
Pro Tips
- Use the freshest corn you can find—starch converts to sugar over time, and fresh kernels yield better set and natural sweetness.
- Do not over-puree the corn; a coarse, milky pulp gives body without needing flour or cornmeal.
- For perfect texture, pull the casserole when the center still jiggles slightly; it will finish setting as it rests.
- Convection users: reduce oven temperature to 365°F (185°C) and start checking at 30 minutes.
- Cheese matters: mantecoso or Mar del Plata melts beautifully; a little hard cheese on top ensures that irresistible toasty crust.
Variations
- Classic Paraguayan-leaning: Swap in queso Paraguayo if available and use a touch of rendered beef drippings in place of some butter for a deeper savory note.
- Herby NEA twist: Fold in 3 tbsp chopped scallions and parsley, plus a pinch of ají molido for warmth.
- Skillet version: Bake in a well-buttered 11–12 inch cast-iron skillet for crisper edges and a rustic presentation.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat, covered, at 325°F (160°C) for 15–20 minutes, or until warmed through. Chipa guazú also freezes well: wrap individual slices tightly and freeze for up to 2 months; thaw overnight in the fridge and reheat as above. To make ahead, assemble the mixture up to 12 hours in advance; refrigerate, then let sit at room temperature for 20 minutes before baking.
Nutrition (per serving)
Approximate per 1 of 8 servings: 410 calories; 20 g fat; 27 g carbohydrates; 18 g protein; 1 g fiber; 640 mg sodium. Values vary by cheese and corn sweetness.
