Corn flour casseroles are enjoyed year round across northeast Argentina and Paraguay, but every spring and summer, when corn is sweet and abundant, this cheesy fresh-corn version becomes a staple. Cook Gisela Wadiana Medina, co-founder of Cocineros del Iberá, a network of more than 100 cooks and food producers across the Argentine province of Corrientes, shares her version: a simple, six-ingredient chipá guazú that lets the sweetness of just-harvested corn shine through.
Featured in: “This Glorious Root Is Northeast Argentina's Pantry Staple.”
- ½ cups corn oil, plus more for greasing
- 2 large yellow onions, coarsely chopped (2 cups)
- 12 large ears yellow sweet corn, shucked
- 6 large eggs
- 2 tsp. kosher salt
- 1 lb. Tybo cheese (or Monterey Jack), cut into ½-in. cubes