Chipa Guasu

Chipa guasu is the fresh-corn cousin of sopa paraguaya: instead of dry cornmeal, it’s made with tender fresh corn kernels (choclo) blended with eggs, milk, and cheese, then baked into a moist, pudding-like cake. It’s the dish that shows up beside every grill in Paraguay, eaten in squares straight from the pan.

The creamy corn cake that belongs next to the grill

The texture is a marvel: light and puffed on top, dense and almost custardy in the middle, with bursts of whole corn kernels and salty pockets of melted cheese throughout. It’s sweet from the corn, savory from the onion and cheese, and impossible to stop eating.

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