Paraguayan Baked Corn and Cheese Pie

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Paraguayan classic, this rustic savory pie features fresh sweet corn bound with plenty of melty cheese, onions, and eggs. It is traditionally enjoyed at family gatherings alongside grilled meats or simply with a cup of yerba mate. The crust sets into a golden, custardy slice that tastes like the soul of the Paraguayan countryside.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 19 gFat
• 11 gSaturated Fat
• 30 gCarbs
• 3 gFiber
• 7 gSugar
• 15 gProtein
• 520 mgSodium
• 320 mgPotassium
• 240 mgCalcium
• 1.4 mgIron
• 6 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the corn batter

• 4 cups fresh corn kernels (about 6 medium ears), divided
• 1 cup whole milk
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1 medium yellow onion, finely diced
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp fine sea salt

For the cheese layer and finish

• 2 cups shredded low-moisture mozzarella (about 8 oz)
• 1 cup crumbled queso fresco or mild feta (about 4 oz)
• 2 tbsp grated Parmesan
• 1 tbsp unsalted butter, for the dish
• Freshly ground black pepper, to taste

Directions

1. Preheat the oven to 350°F (175°C). Generously butter a 9×13-inch baking dish and set aside.
2. Reserve 1 cup of the fresh corn kernels for texture. In a blender, combine the remaining 3 cups of corn with the milk and blend until smooth, about 30 seconds. Stir in the reserved whole kernels.
3. In a small skillet over medium heat, sauté the diced onion in 1 tablespoon of butter for 4-5 minutes until soft and translucent. Remove from heat and let cool slightly.
4. In a large bowl, whisk the eggs, then whisk in the melted butter, the corn-milk mixture, and the cooled sautéed onions until fully combined.
5. Sift the flour, baking powder, and salt over the wet mixture and stir gently until just smooth and no streaks remain. Season with black pepper.
6. Fold in the mozzarella and queso fresco, reserving about 1/4 cup of the mozzarella for the top.
7. Pour the batter into the prepared baking dish, smoothing the top. Sprinkle with the reserved mozzarella and the grated Parmesan.
8. Bake on the middle rack for 40-45 minutes, until the top is deeply golden brown and a knife inserted in the center comes out clean. The center should feel set, not jiggly.
9. Let the pie rest at room temperature for 10 minutes to firm up before slicing into squares. Serve warm.

Cook’s Notes

• Fresh summer corn gives the best sweetness and flavor, but thawed frozen corn works in a pinch; do not use canned corn as it is too watery and starchy.
• A mix of a melting cheese (mozzarella or muenster) with a salty fresh cheese (queso fresco, feta, or farmer cheese) is key for both gooey texture and traditional tang.
• Let the pie cool for at least 10 minutes before slicing or it will fall apart; it firms up considerably as it rests.
• Leftovers keep in the refrigerator for up to 3 days and reheat beautifully in a 325°F oven for 8-10 minutes to restore the crisp top.
• Serve as a side dish with grilled meats, sopa paraguaya, or simply with a salad and a hot cup of cocido for a classic Asado-style meal.

You might also like

Desserts

Paraguayan Creamy Sweet Corn Milk Drink

Americas

Paraguayan Cassava and Cheese Pan-Fried Flatbread

Americas

Creamy Pumpkin and Sweet Corn Porridge

Americas

Paraguayan Corn and Cheese Bread