Chipa Guazú Corn Pancake From Paraguay Recipes

CHIPAGUAZU

Steps:

• Preheat over to 350 degrees F. Remove corn kernels from husk and mix in a blender with the egg yolks, salt, and cream. Beat egg whites to soft peaks. Fold corn mixture into egg whites and gently add mozzarella and baking powder. Pour into 8 buttered and floured 4-ounce ramekins and bake for 30 minutes in a water bath. Unmold onto plates and garnish with cabrales or queso blanco.

CHIPA GUAZú

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 9 by 13-inch baking dish and dust with cornmeal. Set aside.
• In a medium skillet over medium-high heat, melt the butter. Add the chopped onions and salt, cook until soft and transparent, about 5 to 10 minutes. Remove skillet from heat and set aside to cool off.
• Place the eggs, sugar, and milk in a blender or food processor and blend for 3 minutes. Add the corn and blend for about 30 seconds, just enough to break up the corn kernels, do not over-blend!
• In a large bowl, combine the corn mixture, cheese, cornmeal, and cook onions until well combined. Transfer the batter for the Chipa Guazu to the prepared baking dish.
• Bake the Chipa Guazu until golden brown, about 50 to 60 minutes, or a cake tester comes out clean. Set aside to cool slightly before serving. Pair with our Delicious Asado con Chorizo! Enjoy our Paraguayan Style Corn Souffle! Enjoy!