With corn kernels straight from the cob and verdant spinach leaves, this Filipino-style corn soup screams summer day comfort food. Suam na mais is traditionally made with native white corn which are very sticky and mucilaginous. The viscosity of this type of corn is what naturally thickens the soup but as I usually substitute regular fresh corn when I make my suam na mais, I achieve the desired creaminess by grating a couple of the corn cobs to release the milky pulp within the kernels. Try this fresh corn soup tonight and let me know what you think.
Suam na Mais (Fresh Corn Soup)
Prep time
Cook time
Total time
Yield: 4 Servings
Ingredients
- 3 fresh corn, hulled
- 1 tablespoon oil
- ½ small onion, peeled and sliced thinly
- 1 to 2 cloves garlic, peeled and minced
- ½ pound boneless chicken thigh meat, diced
- 1 tablespoon fish sauce
- 6 to 8 cups water or chicken stock
- salt and pepper to taste
- 1 cup spinach, stems trimmed
Instructions
- Using a grater, grate corn kernels from 2 of the corn. Using a knife, make long downward strokes on the remaining cob to separate kernels. Using a spoon, scrape cobs to extract remaining bits and liquid. Discard cobs.
- In a pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, until color changes and juices run clear. Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add chicken stock and bring to a boil, skimming scum as it rises to top. Add corn. Lower heat, cover and simmer until chicken and corn are cooked through and liquid is reduced and slightly thickened. Season with salt and pepper to taste. Turn off heat and add spinach, stirring to combine. Serve hot.
Natty says
July 29, 2018 at 5:02 pmI tried this tonight for dinner, substituted the leaves with ampalaya (bitter Mellon) leaves from my backyard garden. Wow, so good. Thank you.
Lalaine says
July 29, 2018 at 11:22 pmThanks for the feedback, Natty! I am glad you enjoyed it. I can just imagine how good it tastes with fresh produce straight from the garden 🙂
Mylles says
June 21, 2018 at 3:23 amI tried it and replaced spinach to malunggay leaves instead, definitely good!! This is the recipe what i’ve been looking since i was in the US..
Lalaine says
June 25, 2018 at 2:12 amI am glad you liked it 🙂
Lovely says
June 14, 2018 at 9:58 pmI will try this tomorrow. Thankyou.
Lalaine says
June 17, 2018 at 2:27 amEnjoy!
Monica Capuchino says
April 23, 2018 at 4:07 pmCan you use regular corn from a can or frozen corn?
Lalaine says
April 23, 2018 at 10:20 pmHello Monica,
The corn kernels from the can are actually different from the fresh “native” corn used in suam na mais as they are sweeter in taste. I suppose you can use them in a pinch but please note that the consistency and flavor will not be the same.
madelaine says
August 5, 2015 at 10:02 amI will try this but will substitute with shrimp. Thanks for sharing.
Lalaine says
August 10, 2015 at 6:45 pmWhat a delicious idea! Will try that next time. Thanks for the tip 🙂
Cathy says
July 29, 2015 at 5:26 pmthanks for this recipe! I tried this tonight but changed it a bit, doubling the amount of corn and eliminating the chicken. it was very good! 🙂
Lalaine says
August 2, 2015 at 12:39 amThanks for the feedback, Cathy 🙂