Chipá guazú, a warm and gooey cheese and corn side dish from Argentina, tastes like pure summer:
12 large ears yellow sweet corn, shuckedPosition a rack in the center of the oven and preheat to 350ºF. Oil a 9- by 13-inch baking dish and set aside. To a large skillet set over medium heat, add the oil and onions and cook, stirring occasionally, until softened and browned in spots, about 15 minutes.
Remove from the heat and set aside. Using a box grater set over a rimmed baking sheet, grate the kernels off the corncobs . In a large bowl, beat the eggs with the salt, then stir in the corn , the reserved onions, and the cheese until you have a thick, chunky batter. Scrape the batter into the prepared baking dish, smooth the surface, and bake until the top is golden and a toothpick inserted into the center comes out with a few crumbs attached, about 35 minutes. Remove from the oven and cool for at least 20 minutes before cutting into 2-inch squares.
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