Best Chipaguazu Recipes

Chipaguazu image

Provided by Food Network

Categories dessert

Time 50m

Yield 8 servings

Number Of Ingredients 7

8 ears corn
5 eggs, separated
Pinch salt
1/2 cup heavy cream
1/4 cup mozzarella, shredded
1/2 teaspoon baking powder
1/4 cup cabrales or queso blanco, for garnish

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- Corn Pancake from Paraguay image

Provided by Artandkitchen

Categories Cheese

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 7

3 sliced onions
4 whole corn cobs (out of which you take the grains) or 500 -700 g frozen corn (one pound or some more)
500 g cream cheese (it can be mozzarella cheese, one pound)
6 eggs, well beaten
1 1/2 cups milk
salt and pepper (to taste)
1/2 cup corn oil

Steps:

In a pan, put the oil, when it is hot, add the onions, let them fry for some minutes, then add the milk, and let it cook some eight minutes and transfer in a big bowl.
Grate the corn grains or blend it only shortly. They still should have some texture.
Add the cheese in the bowl (cut into very thin slices), then the beaten eggs, the corn , the salt and the pepper and beat thoroughly. This dough is rather liquid. Check the salt to taste.
Put this mixture into a greased pan, and take it to a 180º C (350°F) pre heated oven, until it is golden on top (will take abaout 45 minutes).
Let this stand for five minutes and cut in pieces before serving it.
Note: I used a 25-35 cm pan. Cooking time is depending from the size of your mold!

Nutrition Facts : Calories 868, Fat 80.7, SaturatedFat 32.1, Cholesterol 429.6, Sodium 556.6, Carbohydrate 17.6, Fiber 1.4, Sugar 7.8, Protein 20.8