Suam Na Mais the Filipino version of corn soup, made better with fresh corn kernels, thicker broth, healthy veggies and flavorful meat.
This recipe can use either white corn or the yellow corn. The native white variety, however, is preferred because it produces a creamy and sticky consistency ideal for a soup dish. It also gives out a rounded flavor with a hint of sweetness. The only downside: white corn takes longer to cook than the regular fresh yellow type.
The traditional Suam na Mais uses fresh verdant dahon ng sili, but you may also opt to use iron-rich malunggay or ampalaya leaves. Others add talbos ng kamote, baby spinach, and okra to make it a filling meal.
“Cooking Suam na Mais is similar to cooking tinolang manok,” says cooking enthusiast and homemaker Me-anne Aristorenas. “You just sauté everything in ginger, onion and garlic and add the stock, meat and corn. In no time, you will have a rich and creamy dish taken either as a warm soup, or a soup dish with rice on the side.”
For tastier corn soup, substitute water with chicken stock. And, just before serving, top corn soup with toasted garlic.