👨‍🍳 作り方

1. 1

   In a small skillet, heat about 1/4 cup of vegetable oil over medium heat. Add the finely chopped onion and sauté until softened and lightly golden. If you prefer not to have onion texture, you can blend the sautéed onion with some of the oil.

   💡 プロのコツ: Allow the sautéed onion mixture to cool slightly before adding to the batter.
2. 2

   In a blender or food processor, process the thawed corn kernels with about 1/4 cup of milk until it reaches a creamy texture. Adjust the processing time based on your preference for corn texture (smoother or chunkier).

3. 3

   In a large bowl, combine the processed corn, shredded cheese, lightly beaten eggs, salt to taste, and the cooled sautéed onion mixture (including the oil from sautéing). Mix well.

4. 4

   Gradually add more milk, a tablespoon at a time, if the batter seems too thick. The consistency should be like a thick batter that can be poured.

   💡 プロのコツ: The amount of milk needed can vary depending on the corn's moisture content.
5. 5

   Preheat your oven to 375°F (190°C). Pour the batter into a greased baking dish (e.g., a 9x13 inch Pyrex dish).

6. 6

   Bake for 40-50 minutes, or until the top is golden brown and the casserole is set. A toothpick inserted into the center should come out clean.

   💡 プロのコツ: Bake time may vary slightly depending on your oven.
7. 7

   Let the chipa guasu cool for a few minutes before slicing into squares and serving warm.