cheesy corn souffle (torta de choclo)

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.

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.

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.

Enjoy it!

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