Oven
Chipa guasu – juicy corn casserole
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Delicate corn and cheese casserole with fresh corn kernels.
Timing
- Preparation: 20 mins.
- Cooking/Baking: 45 mins.
- Rest/Cool: Rest for 10 minutes
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 295 kcal
- Protein
- ≈ 13.3 g
- Carbohydrates
- ≈ 13.8 g
- Fat
- ≈ 19.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 650 g corn kernels, fresh or thawed · ≈ 650 g · Assumed quantity / reference product
Zuckermais roh (G570100) - 2 onions (240 g) · ≈ 240 g · Assumed quantity / reference product
Speisezwiebel roh (G480100) - 180 g mild white cheese · ≈ 180 g · Assumed quantity / reference product
Salzlakenkäse aus Kuhmilch, Hirtenkäse, mind. 45 % Fett i. Tr. (M052000) - 3 eggs (M) · ≈ 150 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 160 ml milk · ≈ 160 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 70g butter · ≈ 70 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000)
Not included in the base calculation
- 5g salt · Salt or small seasoning amount; no salt/micronutrient calculation
- black pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 650 g corn kernels, fresh or thawed
- 2 onions (240 g)
- 180 g mild white cheese
- 3 eggs (M)
- 160 ml milk
- 70g butter
- 5g salt
- black pepper
Instructions
- Preheat oven to 180 °C top/bottom heat. Lightly grease a baking dish (approx. 25 × 20 cm).
- Finely dice the onions and slowly fry them in 30 g butter until translucent.
- Coarsely puree about two thirds of the corn kernels with milk and eggs; leave the remaining grains whole.
- Mix with fried onions, remaining melted butter and crumbled cheese. Season with salt and pepper.
- Pour the mixture into the tin and bake for 40-45 minutes until the top is golden brown and the center is set. Let stand 10 minutes before cutting.
Tips
- A portion of whole corn kernels provides more structure in the creamy casserole.
- Food safety: Chipa guasu uses corn kernels and is to be distinguished from the corn flour-based Sopa paraguaya.
- Technology: Germany: Fresh sweet corn or unsweetened frozen corn. Clearly label the cheese substitute as a house version.
