Hello friends! In this #meatlessmonday I’m sharing another family recipe: torta de choclo or chipa guazú (that’s the name in guaraní) and it’s something like a cheesy corn soufflé.
In Misiones (north east of Argentina) and in Paraguay, this dish is always present whenever there’s an asado (BBQ) and it’s also a classic during the Christmas dinner.
It’s a meal that it’s high in calories but… Hey! You have a lot of proteins and fiber in it, right? 😉
- 8 corns on the cob
- 2 medium onions
- 1 egg
- 3/4 cup milk
- 2 tsp salt
- 1 tbsp vegetable oil
- 1 tbsp all purpose flour* (opt. you can avoid it if you want a gluten-free dish)
1 tsp baking powder
1 cup grated gouda cheese
Add the baking powder and the tbsp of all purpose flour to the mixture (if you want this dish to be gluten-free, avoid the flour).
Transfer the onions with all of the remaining juices and oil to a baking dish. Spread a layer of the corn mixture over the onions and then add a layer of the cheese. Repeat this step.
Bake it at 350F for 50 minutes or until the top becomes golden brown. Serve warm.