Argentine Corn and Cheese Bake

Chipá guazú is a corn bake of Guaraní origin, traditional in northeastern Argentina and also very popular in Paraguay. “Guazú” means “big” in Guaraní, referring to it being the largest within the wide chipá family.

Unlike chipá litoraleño, which is a cassava starch bread baked as individual rolls, chipá guazú is a crustless preparation made with no cassava starch at all: it’s made with fresh grated corn, cheese, onion, and egg, baked in a single dish like a savory cake.

Argentine Corn and Cheese Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings
• Category: Side dish
• Cuisine: Argentine

Print Recipe

---

Ingredients

• 6 of ears of fresh corn, kernels removed
• 1 of onion, finely diced
• 3 tablespoons of butter or oil
• 300 g of Paraguay cheese or semi-hard cheese, crumbled (about 10.5 oz)
• 4 of eggs
• 1/2 cup of milk
• to taste of salt

---

Instructions

1. Fry the onion, peel and dice the onion into small cubes, and fry it in a skillet with butter and salt until translucent.
2. Blend the base, in a blender, process the corn kernels along with the eggs, fried onion, oil, and milk until you get a thick, pasty mixture.
3. Add the cheese, pour the mixture into a bowl, add the crumbled cheese and salt to taste, and mix well.
4. Pour into the dish, pour the mixture into a greased baking dish.
5. Bake, cook in a preheated oven at 180°C (355°F) for about 45 minutes, until golden and firm to the touch.

Tips for getting it right

• Use fresh, tender corn for the creamy texture this dish is known for.
• Don’t over-blend: the mixture should be thick and pasty, not fully liquid.
• Paraguay cheese is the most traditional choice for this recipe, but it can be replaced with another similar-tasting semi-hard cheese.
• Let it rest a few minutes before cutting, so the bake sets and is easier to serve in portions.

Traditional variations

• There’s a friendly culinary debate over whether chipá guazú and “choclotorta” are the same dish or different preparations, depending on the region.
• Some families add a bit of paprika or crushed red pepper to the mixture for extra color and a light spicy touch.

How to serve

Chipá guazú is served hot or warm, cut into portions, as a side dish for barbecue, milanesas, or pasta.

In Paraguay and northeastern Argentina, it’s commonly served alongside other main dishes as a hearty side.

Recommended sides

• Barbecue
• Milanesas
• Pasta

Did you know?

“Guazú” means “big” in Guaraní, so the name chipá guazú refers to it being the largest of the more than seventy varieties of chipá that exist.

There’s a traditional debate over whether chipá guazú and choclotorta are actually the same dish with a different regional name, or preparations with their own distinct nuances.