Paraguayan Corn & Cheese Soufflé (Chipa Guazú) | culture: the word on cheese

Name: Paraguayan Corn & Cheese Soufflé (Chipa Guazú) | culture: the word on cheese
Ingredients: 1 large white yellow onion (finely diced); 8 ears corn (kernels removed (scrape each cob over bowl of kernels when finished to extract all “milk”)); 1 cup corn flour (available at specialty food stores or cornmeal); 1 to 2 cups grated melting cheese; 1/3 to ½ cup corn oil (plus extra for greasing baking dish); ½ to 1 cup water; Pinch Kosher salt; 6 large eggs (beaten); 1 cup milk (half-and-half, or cream)

culturecheesemag.com

Each Paraguayan family has its own recipe for chipa guazú - corn and cheese soufflé - usually kept in the matriarch's head; but all versions of this cheesy dish yield tasty results

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Ingredients

1 large white yellow onion (finely diced)
8 ears corn (kernels removed (scrape each cob over bowl of kernels when finished to extract all “milk”))
1 cup corn flour (available at specialty food stores or cornmeal)
1 to 2 cups grated melting cheese
1/3 to ½ cup corn oil (plus extra for greasing baking dish)
½ to 1 cup water
Pinch Kosher salt
6 large eggs (beaten)
1 cup milk (half-and-half, or cream)