Sopa Paraguaya de Choclo
A hearty and flavorful corn and cheese casserole, often referred to as 'Paraguayan soup' despite its solid texture. This version highlights fresh corn.
🧂 Ingredients
- 4 cups Fresh corn kernels(from about 6-8 ears of corn)
- 1 large Onion(finely chopped)
- 1/2 medium Bell pepper(finely chopped (any color))
- 1/4 cup Vegetable oil
- 2 cups Milk
- 4 large Eggs
- 250 g Queso Paraguay(crumbled (or a firm, salty white cheese like queso fresco))
- 1 cup Cornmeal (harina de maíz)
- 1 tsp Baking powder
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease a 9x13 inch baking dish.
💡 Tip: Ensure the dish is well-greased to prevent sticking. - 2
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5-7 minutes.
- 3
Add the fresh corn kernels to the skillet and cook for another 5 minutes, stirring occasionally.
- 4
In a large bowl, whisk together the milk and eggs. Stir in the sautéed corn mixture, crumbled queso Paraguay, cornmeal, baking powder, salt, and pepper until well combined.
💡 Tip: Ensure all ingredients are evenly distributed. - 5
Pour the mixture into the prepared baking dish and spread evenly.
💡 Tip: The batter will be thick. - 6
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 7
Let it cool slightly before cutting into squares and serving.
💡 Tip: Allowing it to rest helps it set.
💡 Pro Tips
- ✓Using fresh corn provides the best flavor and texture.
- ✓If fresh corn is unavailable, frozen corn can be used, but thaw and drain it thoroughly.
- ✓Queso Paraguay is traditional, but a firm, salty white cheese can be substituted.
- ✓The consistency should be thick, not runny.
🔄 Variations
- Add a pinch of chili flakes for a touch of heat.
- Incorporate finely chopped cilantro or parsley for freshness.
- A small amount of cooked and crumbled bacon can be added for extra flavor.