Suam na Mais, Pinoy Corn Soup

Suam na Mais, Pinoy Corn Soup is the Pinoy version of corn soup. The authentic recipe uses native sticky variety of white corn. To make the dish the corn kernels are grated straight from the cobs. Then boiled for hours until a thick soup consistency is achieved. Sautéed pork, chicken or shrimps are added similar to cooking Guinisang Mongo. I have similar corn dish in the archive called Ginulay na Mais, but that dish was cooked Dinengdeng style.

For my easier version I used boiled white sticky corn, this is available in some Asian store. To make it creamer I added some canned creamed corn kernels. When in the Philippines the soup dish is usually cooked with malungay or dahon ng sili but those are hard to find here so I used baby spinach with a lot of long green chili as substitute. Here is the recipe of my overseas version of Suam na Mais, Pinoy Corn Soup.

Ingredients:

3 cobs sticky white corn
1 big can canned creamed corn kernels
1 bunch bay spinach
250 grams pork, boiled, cut into large strips
250 grams medium size shrimp, shelled
1/2 head garlic, chopped
1 medium size onion, chopped
1 large size tomato chopped
3-5 pieces green long chili
1/4 cup fish sauce
salt and pepper

Cooking procedure:

Using a knife cut of the corn kernels of the cob, keep aside, discard cobs. In a sauce pan sauté garlic, onion and tomato until lump. Add in the pork and shrimp, stir cook for a minute. Add in fish sauce and stir cook for another minute. Add 3 to 4 cups of water bring to a boil and simmer for 1 to 2 minutes. Add in the corn and continue to simmer for 25 to 30 minutes, add more water as necessary. Add in the creamed corn and continue to simmer for 10 to 15 minutes. Add in the green long chili and continue to cook for 1 to 2 minutes, season with salt and pepper to taste. Now add in the spinach and cook for another half a minute. Serve while hot.