cheesy corn souffle (torta de choclo)

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Andrea Casals

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? 😉

You’ll need:
  • 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
In a sauce pan, sauté the chopped onions with some olive oil and a pinch of salt over medium heat until translucent. Set aside.

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Cut the corn kernel off the cob. Place the corn in a bowl, add the egg, vegetable oil, salt, milk and mix with a manual blender. You don’t have to over mix it, you’ll need to have some pieces of corn in between the mixture.

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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).

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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.

IMG_1872Enjoy it!

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