Chipá Guazú is a Paraguayan baked corn pie — somewhere between a frittata and a savory pudding. This version folds in browned ground pork with tomatoes, onion, and parmesan, turning a simple side into a proper main. It’s a good weeknight option when you have corn in the freezer and a pound of ground pork to use up.
Why this recipe works
Two things matter here. First, browning the pork properly — 10 to 12 minutes over medium heat until you get real color, not just grey — builds the savory depth that carries the whole dish. Rushed pork makes the filling taste flat against the sweet corn. Second, the cornmeal. Three tablespoons might seem like a small amount, but it gives the egg-and-corn mixture enough structure to set firmly in the center rather than staying custardy and loose. Without it, you’d be slicing into something that falls apart on the plate.
If something goes sideways
- The center is still jiggly after 35 minutes: Cover loosely with foil and give it another 5 to 8 minutes. Ovens vary, and a deep baking dish holds more mass than a shallow one. The center should not wobble when you shake the dish.
- The top is browning too fast before the center sets: Lay a sheet of foil over the top after the first 20 minutes. The cheese crust can catch quickly, especially in a fan-forced oven.
- The mixture looks watery before it goes in the oven: Frozen corn releases water as it thaws. Drain it well and pat it dry before mixing. If the batter still looks thin, stir in an extra tablespoon of cornmeal.
- The pork is sticking and burning in the skillet: Ground pork with a lower fat content sticks more. Add a small splash of water to the pan and scrape up the fond — it will incorporate into the filling and add flavor.
- The finished pie is bland: Parmesan saltiness varies a lot by brand. Taste the pork mixture before combining it with the corn, and adjust salt at that stage rather than after baking.
Ingredient notes
- Sweet corn: Frozen works just as well as fresh here — thaw and drain it thoroughly. Canned corn (drained and rinsed) also works in a pinch, though the texture is slightly softer.
- Parmesan: Three cups is a lot, and good parmesan is expensive. Swap half for a sharp cheddar or a dry pecorino and you’ll get similar saltiness and melt. Skip the pre-grated powder — it doesn’t melt the same way.
- Heirloom tomatoes: Any ripe tomato works. Roma or plum tomatoes are actually better here because they’re less watery. Skip the garnish of whole tomato slices on top — not worth the extra dish.
- Ground pork: A fattier blend (around 80/20) gives better flavor and won’t dry out during the longer bake. Leaner pork can work but season it more generously.
Leftovers and meal prep
Leftovers keep well in the fridge for up to 3 days, covered tightly. Reheat individual slices in a skillet over low heat with a lid on — about 5 minutes — rather than the microwave, which makes the egg base rubbery. For freezing, cut into portions, wrap each one individually, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. You can also brown the pork filling a day ahead and refrigerate it separately; the final mix-and-bake step takes under an hour, which makes this practical for a weeknight.
Minced Pork and Corn Chipá Guazú
Ingredients
- 1 cup heirloom tomatoes - organic, diced
2 tbsp olive oil - extra virgin
1 pound ground pork (minced pork) - preferably with some fat
1 cup yellow onion - finely chopped
2 cloves garlic - minced- 2 cups sweet corn - fresh or defrosted from frozen
3 cups parmesan cheese - grated
3 tbsp cornmeal
4 large eggs - beaten
1 tsp salt
1 tsp ground black pepper - freshly ground
Instructions
- Preheat your oven to 180°C (350°F).Grease a medium-sized baking dish with a bit of olive oil.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions and sauté until they become translucent, about 5 minutes. Add the minced garlic and continue to sauté for an additional 2 minutes, or until fragrant.
- Add minced pork to the skillet, breaking it up with a spatula. Cook until browned and caramelized, around 10 to 12 minutes. Season with salt and black pepper.
- Introduce the diced tomatoes to the skillet and cook for about 5 minutes, until they soften and amalgamate with the pork. Remove from heat and set aside.
- In a large bowl, mix together the sweet corn, grated parmesan, cornmeal, beaten eggs, and the sautéed pork mixture. Stir well to combine all the ingredients.
- Pour the mixture into the prepared baking dish and spread evenly. Bake in the preheated oven for 30 to 35 minutes, or until golden on top and set in the center.
- Let it cool for a few minutes before slicing and serving.
Notes
Nutrition
Frequently asked questions
Can I use ground beef or chicken instead of ground pork?
Yes — ground beef works well and needs no other changes to the recipe. If you use ground chicken or turkey, cook it to an internal temperature of 165°F (74°C) and make sure there’s no pink remaining; also add an extra tablespoon of olive oil to the skillet since ground poultry is leaner and will dry out faster.
How do I know when the pie is fully cooked through?
Insert a knife or thin skewer into the center — it should come out clean with no wet batter clinging to it. Ground pork needs to reach 160°F (71°C) internally, so a meat thermometer inserted into the thickest part of the filling is the most reliable check if you’re unsure.
Can I make this without a food processor or blender — do I need to blend the corn?
No blending needed. The recipe uses whole corn kernels mixed directly into the batter, and the eggs and cornmeal handle the binding. If you prefer a smoother texture, you can roughly mash about half the corn with a fork before mixing, but it’s not required.
Try these next
- Cumberland Sausage Mince Pie
- Venezuelan Pork Cachapas Recipe
- Hearty Beef Cauliflower Bake
- Puerto Rican Pork Pasteles
