Suam na mais recipe or Pinoy corn soup is the Filipino version of corn soup recipe but made it even better with flavourful meat and healthy vegetables that you can just pick from the garden.
Mothers like me are always looking for dishes that you can serve to kids. Something healthy yet inexpensive dishes to serve to your family especially to those with picky kids. I am not a picky one when I was a around 6 or 7, but I did not enjoy this soup, I guess because of the fact that I enjoy dry foods back then. However, now that I have a kid of my own, I love serving this suam na mais recipe. My daughter loves soup recipes and suam na mais is one of her favorites.
Suam na mais recipe or Pinoy corn soup is one of the perfect soup recipes. It is packed with nutrients that our body needs. It is also good for cold weathers to soothe your stomach.
When cooking suam na mais, you can have options for yellow corn or white corn. However, the native white corn is available locally anytime of the year that’s why it is the one used by Filipinos when cooking suam na mais. White corn is also creamier and has a sticky consistency perfect for a soup recipe than the yellow corn. Suam na mais is either served as a warm soup on its own, or a soup dish with rice and paired with fried dishes like chicken, pork or fish.
Try this Suam na mais or Pinoy corn soup recipe now for you and your family to enjoy especially in this cold weather.
SUAM NA MAIS OR PINOY CORN SOUP RECIPE
Preparation Time: 20 MINS.
Cooking Time: 1 HOUR
- 4-5 Fresh white corn
- 1 cup Chili leaves
- 1 medium size Onion (thinly sliced)
- 3 cloves Garlic (minced)
- 1 Pork Liempo(sliced half-inched thick) or 1/2 cup Shrimp (devein)
- 2 tbsp Fish sauce
- Pork or chicken stock (you can use broth cubes if no stock available)
- White pepper
- Wash the corns and pat dry. Grate and set aside.
- In a pan, fry the pork until tender or golden brown. Set aside. (If you’re going to use shrimp, no need to fry the shrimps, just add the shrimps after you saute the garlic and onion.
- Saute the garlic and onion. Put the fried pork or shrimps then season with fish sauce and white pepper.
- Put the corn and add the stock. Let it boil then stir.
- When the corn are tender and the consistency of soup is right for your preference, taste for adjustments, you can add a pinch of salt to get your desired taste.
- Add the chili leaves. Simmer for another 2-3 minutes. Serve.
You can use malunggay leaves (moringa) for your suam na mais if you want a healthier soup.
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