【パラグアイ料理/南米のコーンケーキ】〜チッパグアズの作り方〜【Paraguay Homemade Cooking】 How To Make Chipa Guasu

Remove the husks from 3 ears of corn and clean off the silk.

Grate the corn down to the cob, being careful as the juice may splatter.

If grating is too cumbersome, you can cut the corn off the cob and blend it instead.

Peel the onion and slice it thinly, about 1/4 of the onion.

Preheat the oven to 200°C (392°F).

Add the sliced onion and mixed cheese to the bowl of grated corn.

Crack 3 eggs into the mixture and stir well.

Add 15-20g of room temperature butter to the mixture and mix again.

Add a pinch of salt and mix thoroughly.

If the mixture seems too watery, add 1-2 tablespoons of cornstarch and mix, being careful not to add too much as it can make the dish too firm when cooled.

Grease a heatproof dish with salad oil.

Transfer the corn mixture to the greased dish and spread it evenly.

Bake in the preheated oven until it is golden brown, starting with 22 minutes but checking as oven times may vary.

If a deeper golden color is desired, bake for an additional 10 minutes until a nice crust forms.

Equipment Needed

Dietary

Allergens