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Traditional Paraguayan Dish
Chipa Guazu
Meet Rebelmom Marita!
Marita works from home as a Real Estate Secretary. Her work includes entering new properties into a database, writing descriptions, uploading photos and videos, and responding to online questions and requests for more information.
I know that you are probably asking yourself: What in the world is Chipa Guazu! Chipa Guazu is a traditional Paraguayan dish common around the harvest of sweet corn in December – January and May – June. It’s a delicious cross between corn bread and a corn souffle or pudding. It is best served as a side dish but would also make a great breakfast or lunch, perhaps with fresh, sliced tomatoes and asparagus. I love to make this for my family and I must admit, the house smells great while I’m working from my home office!
Mirta Barreto
Chipa Guazu Recipe
This recipe calls for shucking real life corn, because that is what they do in Paraguay. If you want to save time, a bag of frozen corn would probably work too, but shuck is such a fun word to say that you should consider shucking just for shucks sake.
Ingredients
- 12 ears of Fresh Corn
- 4 Eggs
- 1 Stick of Butter
- 1 Onion (Sliced long)
- 1 10oz package of Swiss Cheese
- Flour and Salt
Directions
Shuck corn. Pour corn and 4 eggs into blender and mix well. Sprinkle flour in bottom of deep baking dish. Then pour in corn mixture. Add butter, 1 tablespoon of salt, sliced onion and cheese (cut into pieces).
Place in oven at 350 degrees until top is brown. Approximately 40 minutes.