Go Back
+ servings
Suam na Mais in a white bowl with plate of rice on the side
Print Recipe
5 from 2 votes

Suam na Mais

Filipino-style Corn Soup made with fresh white corn kernels, shrimp, and spinach leaves. This suam na mais is creamy, flavorful and nutritious!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Entree, Soup
Cuisine: Filipino
Keyword: Filipino fresh corn soup, suam
Servings: 4 Servings
Calories: 210kcal
Author: Lalaine Manalo

Ingredients

  • 4 native white corn (glutinous)
  • 1 tablespoon canola oil
  • 1 small onion, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced
  • 1/2 pound small shrimp, peeled and deveined
  • 1 tablespoon shrimp paste
  • 6 cups water
  • salt and pepper to taste
  • 1 bunch spinach, stems trimmed

Instructions

  • Shuck the corn cobs by removing the husks and silks. Using a sharp knife, cut the stem ends.
  • In a large bowl, stand an ear of corn up and using a small knife, thinly cut the kernels off from top to bottom. Rotate the corn when done with each section to get to the next.
  • In a small bowl, scrape the sides of the cobs using a spoon to extract the remaining pulp and milky juice.
  • In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
  • Add shrimp and cook, stirring occasionally, just until color changes.
  • Add shrimp paste and continue to cook for about 1 to 2 minutes or until lightly browned.
  • Add the cut corn and cook, stirring occasionally, for about 2 to 3 minutes or until corn turns translucent.
  • Add water and bring to a boil, skimming scum that floats on top.
  • Lower heat, cover, and simmer for about 7 to 10 minutes or until kernels are tender.
  • Add scraped corn pulp and juice and stir to distribute. Continue to simmer for about 3 to 5 minutes until soup thickens.
  • Season with salt and pepper to taste.
  • Add spinach, pushing down the leaves into the broth. Turn off heat, cover, and allow the residual heat to cook the spinach just until wilted. Serve hot.

Video

Notes

  • For a creamy texture, use glutinous white corn or lagkitan. If unavailable, thicken the broth with cornstarch slurry (dissolve 1 tablespoon cornstarch in 1/4 cup water)
  • Chili leaves, ampalaya leaves or malunggay (moringa) leaves can be used in place of spinach.

Nutrition

Calories: 210kcal | Carbohydrates: 23g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 673mg | Potassium: 803mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8139IU | Vitamin C: 35mg | Calcium: 202mg | Iron: 4mg