Overview

Chipa Guasu

Name: Chipa Guasu
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Paraguay
Ingredients: 900g (6 cups, from about 8 ears) Fresh corn kernels; 350g (12 oz) Paraguay cheese (queso Paraguay), in chunks; 4 large (200g / 7 oz) Eggs, large; 360ml (1.5 cups) Whole milk; 150g (1 large, 5.3 oz) Onion, finely chopped; 40g (1.4 oz) Butter, salted; 15ml (1 tbsp) Vegetable oil; 8g (1.5 tsp) Salt

Paraguayan Fresh Corn and Cheese Bake, Chipa Guazu

This chipa guasu recipe blends fresh corn kernels with eggs, milk, onion and salty Paraguay cheese, then bakes the mixture into a golden, moist cake that is cut into squares. It is not sopa paraguaya: chipa guasu is made with whole fresh corn kernels, while sopa paraguaya is made with cornmeal — the two dishes look alike but taste quite different. One serving is about 222 g.

Chipa guasu grew from the Guaraní love of fresh corn, joined by the cheese, milk and eggs the Spanish brought to Paraguay. Unlike sopa paraguaya, which is built on cornmeal, chipa guasu keeps the corn whole: kernels are cut from the cob, half blended and half left whole, then baked with cheese into a moist cake. It is the national side dish of Paraguay, eaten with asado and soup, and it belongs to the same family of corn-and-cheese foods as chipa and mbejú.

Pairs well with: Warm squares of chipa guasu with grilled meat and salad

Provenance

Paraguay

Guaraní Heritage

Latin America & Caribbean

Time Dedication

1h 5m

20m prep • 45m cook

Batch Yield

8 Servings

351 kcal per serving

1 serving ≈ 222 g

Technical Skill

Intermediate

Easy (One Dish)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Sunday lunch, asado gatherings, family meals, potlucks Cost: Low — about $2–3 per serving at home

Tags: Egg Vegetables Cheese Savory Vegetarian Baked

Two golden squares of chipa guasu with a fresh corn and cheese crumb, served with tomato and spinach salad

Guaraní Heritage

Photo: Amambay T, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Fresh corn kernels 900g (6 cups, from about 8 ears)

Whole kernels, not cornmeal — this is what makes it chipa guasu. Substitute: Thawed frozen corn kernels, 900g.

How to choose: Sweet, milky kernels; press a kernel with a nail — milky juice should come out.

How to prepare: Cut the kernels from the cobs.

Required
Paraguay cheese (queso Paraguay), in chunks 350g (12 oz)

The salty fresh cheese that defines the dish. Substitute: Queso fresco, 350g; or mozzarella, 200g, plus feta, 150g.

How to choose: A fresh, salty, slightly tangy cow's milk cheese that crumbles and melts.

How to prepare: Cut into small chunks.

Required
Eggs, large 4 large (200g / 7 oz)

Bind the bake and set it as it cooks. Substitute: No substitute; the eggs set the crumb.

How to choose: Clean, uncracked shells; check the date.

How to prepare: Beat lightly in a bowl.

Required
Whole milk 360ml (1.5 cups)

Makes the batter moist and tender. Substitute: Semi-skimmed milk, 360ml.

How to choose: Fresh milk, well within its date.

How to prepare: Measure and set aside.

Required
Onion, finely chopped 150g (1 large, 5.3 oz)

Cooked soft in butter so it melts into the crumb. Substitute: 2 spring onions, finely sliced.

How to choose: Firm, heavy onion with dry, papery skin.

How to prepare: Peel and chop finely.

Required
Butter, salted 40g (1.4 oz)

For cooking the onion and greasing the dish. Substitute: Pork lard, 40g (the traditional fat).

How to choose: Fresh butter, not rancid.

How to prepare: Melt 25g for the onions; keep 15g for greasing.

Required
Vegetable oil 15ml (1 tbsp)

Helps the bake release from the dish. Substitute: Sunflower oil, 15ml.

How to choose: A neutral, fresh oil.

How to prepare: Measure and set aside.

Optional
Salt 8g (1.5 tsp)

Taste before adding more — the cheese is already salty.

How to choose: Fine, dry salt.

How to prepare: Measure and set aside.

Required

Estimated cost: Low — about $2–3 per serving at home (USD)

A good chipa guasu is golden on top, moist and sweet inside, with whole kernels and melted cheese in every bite.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 5m

Prep Stage: Corn Off the Cob, Onion Soft

20 Mins • Cutting & Mixing

Chipa guasu comes together in a blender and one bowl, but the order matters: the onion is cooked soft first so it disappears into the crumb, and only half the corn is blended smooth — the rest stays whole for texture. Grease the baking dish well, because the cheese likes to stick.

Maestro Tip: Blend half the corn with the milk and eggs and stir the rest in whole: the mix of smooth and chunky is the whole point of the dish.

1
Cook the Onion Soft

8 Mins Medium heat, ~160°C (320°F) pan

Melt 25g of the butter in a pan over medium heat, add the chopped onion and cook for about 8 minutes, stirring often, until it is completely soft and translucent but not browned. Tip the onion and all its butter into a large mixing bowl and let it cool for 5 minutes.

Browned onion turns bitter in the bake; if it starts to colour, turn the heat down and add a spoonful of milk.

Done when: The onion is soft, pale and sweet-smelling, with no crunch left.
2
Blend Half the Corn

5 Mins Room temperature

Put half the corn kernels (450g) in a blender with the milk and the beaten eggs and pulse for about 15 seconds — just enough to break the kernels up, not to purée them. Pour the mixture into the bowl with the onion.

Stop while you can still see pieces of kernel: a smooth purée makes a heavy, gummy bake.

Done when: The mixture is thick and creamy with visible pieces of corn.
3
Mix in the Cheese and Corn

5 Mins Room temperature

Stir the remaining 450g of whole kernels, the cheese chunks and the salt into the bowl until everything is evenly mixed. The batter should be thick and spoonable. Pour it into the greased baking dish, smooth the top, and drizzle the oil over the surface.

Taste a little of the batter before adding the full salt — Paraguay cheese is already salty.

Done when: Cheese and whole kernels are visible all through the batter, top is level.
4
Bake Until Golden

40 Mins 180°C (350°F)

Bake in the centre of the oven at 180°C (350°F) for 40–45 minutes, until the top is deep golden and a skewer pushed into the centre comes out clean. The bake will puff slightly and then settle as it cools.

If the top browns too fast, lay a sheet of foil loosely over the dish for the last 10 minutes.

Done when: Deep golden top, firm edges, skewer clean; the centre springs back when pressed.
5
Rest and Cut

10 Mins Cooling, ~60°C (140°F)

Leave the bake in the dish for 10 minutes so it firms up, then cut it into 8 squares. Serve warm, when the cheese is still soft inside and the top is crisp.

Cutting too soon makes the squares crumble; 10 minutes of patience gives clean edges.

Done when: Squares hold their shape on the plate, moist inside and crisp on top.

Finishing Touches & Plating

Serve the squares warm, straight from the dish, with the top still crisp. A square of chipa guasu needs nothing on it — the sweet corn and salty cheese do all the work — but it is at its best next to something grilled.

Nutritional Physiology & Benefits

Nutrition

Energy

351

kcal / serving

Protein

16g

Complete AA

Carbs

26g

Complex

Fats

22g

Healthy

Per serving (8 servings · 1 serving ≈ 222 g)
Energy	351 kcal
Protein	16 g
Carbohydrates	26 g
Fat	22 g
Fibre	2.6 g
Sugar	11.5 g
Sodium	821 mg

Per 100g
Energy	158 kcal
Protein	7.4 g
Carbohydrates	11.9 g
Fat	9.8 g
Fibre	1.2 g
Sugar	5.2 g
Sodium	370 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Calcium and phosphorus (cheese and milk), B vitamins (eggs and corn), vitamin A (butter and eggs), fibre (fresh corn).

Fibre From Fresh Corn

Whole fresh corn kernels bring fibre and slow-digesting carbs, so a square of chipa guasu keeps you full far longer than plain bread.

Protein From Cheese and Eggs

With about 16 g of protein per serving, the cheese and eggs make this a real lunch, not just a side note.

Calcium for Bones

Cheese and milk are the main sources of calcium in this dish, supporting bones and teeth as part of a varied diet.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Grilled Beef (Asado)

Chipa guasu is the classic companion to Paraguay's asado: the moist bake soaks up meat juices and its sweet, cheesy flavour balances smoky grilled beef.

Soups

Vori Vori (Chicken and Cornmeal Dumpling Soup)

Paraguayans often serve a square of chipa guasu alongside soup — the bake is the bread of the meal, there to be dunked and to make the soup go further.

Vegetables

Fresh Tomato and Onion Salad

A sharp, lightly salted tomato and onion salad cuts through the richness of the cheese and butter with acidity and crunch.

Drinks

Tereré or Mate Cocido

Cold tereré or hot mate cocido are the everyday drinks of Paraguay, and their bitter, herbal edge refreshes the palate between rich, cheesy bites.

Full Menus

The Asado Table

Put the whole dish in the middle of the table at an asado, with grilled meats, salad and tereré — everyone cuts their own square, and the bake disappears fast.

Complete menu

Serve warm squares of chipa guasu beside grilled beef or chicken from the asado, with a fresh tomato and onion salad and tereré or cold water to drink.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Too Much Extra Salt

Paraguay cheese is already salty, so adding salt freely can push the dish over the edge and leave it harsh. Taste the batter before adding the full amount, and season lightly. This is general guidance, not medical advice.

Blending All the Corn Smooth

A bake made from fully puréed corn turns heavy and gummy. Blend only half the kernels and stir the rest in whole — the texture is the dish.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

General adultsA filling, satisfying lunch — fresh corn, cheese and eggs in one warm square.
ChildrenChildren usually love it: soft, sweet and cheesy. Cut squares small and serve warm, not hot.
ElderlyVery suitable — soft, warm and easy to chew; serve a modest square with soup or salad.
Pregnant womenGenerally suitable; make sure the eggs and cheese are fresh and the bake is cooked right through.
Breastfeeding womenGenerally suitable; the protein and calcium support recovery — take a full square.
AthletesA solid refuelling food: about 16 g of protein and slow carbs per serving; pair it with grilled meat after training.
Weight gainA good choice — take a generous square with grilled meat and salad.
Weight lossKeep the square modest and load the plate with tomato salad; the bake is rich in cheese and butter.

Health Conditions — Adjust or Avoid

Conditions

DiabetesFresh corn is the main source of carbs — keep the square modest and ask your clinician about a suitable serving.
High blood pressureMost of the sodium comes from the cheese and added salt; use less salt and a smaller square, and ask your clinician about portion size.
Kidney diseaseLimit the portion — cheese and eggs are high in protein and phosphorus; ask your clinician about portion size.
GoutEat occasionally and in smaller portions — cheese and eggs are moderate in purines; ask your clinician if you are unsure.
Stomach issuesUsually gentle on the stomach, but the butter and cheese are rich — eat a smaller square and avoid eating it very hot.
Cardiovascular diseaseKeep the portion modest — the dish is high in saturated fat from cheese and butter; balance it with salad.
Fatty liverKeep the portion modest and favour the salad over a second square; the bake is energy-dense.
Food allergiesContains milk, cheese, butter and egg. Naturally gluten-free — just check the corn is certified gluten-free if you have coeliac disease.
Special therapeutic dietsIf you follow a prescribed low-sodium or low-phosphorus diet, use less salt and a smaller portion, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

How to store: Cool completely, then store squares in an airtight container.
In the fridge: 3 days, covered.
In the freezer: 2 months, wrapped in portions; thaw overnight in the fridge.
How to reheat: Warm in the oven at 180°C (350°F) for 8–10 minutes until the centre reaches 74°C (165°F); the top crisps up again.
Freezing recommended: Yes, in portions — it reheats well.
Signs it has spoiled: Sour smell, mould on the surface, or a slimy texture.

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