Suam na Mais – Sweet Corn Version
“Suam na Mais is a Kapampangan soup made with fresh sweet corn kernels, shrimps, and malunggay leaves. Perfectly delicious and can be served on its own or as a side dish.”
Suam na mais is a common dish being served in our table when corn harvest season comes. Aside from rice, corn is also commonly being grown in the fields in our province of Pampanga. I remember that during harvest time, my mother’s friends are sending her a sack of white corn.
Aside from boiling the white corn to make a yummy snack, we usually cook them to make suam na mais. It is pretty easy to cook and requires simple ingredients that can usually found in your backyard. It is perfect as a main meal or even as a side dish for fried fish or meat. It’s delicious, creamy and thick.
What is suam na mais
Suam na mais is a Filipino style corn soup and a classic Kapampangan dish that uses glutinous white corn, shrimp (pork or chicken) and fresh green vegetables.
Suam is usually served warm or hot and eaten as a side dish. Also great as a main dish complemented with fried fish or meat and steamed white rice. It is a complete meal that is totally healthy and satisfying.
Glutinous white corn vs. sweet yellow corn
The traditional suam na mais recipe uses glutinous white corn that gives a richer and thicker texture. Some recipes uses a combination of both white and yellow corn.
In this recipe, we will use sweet yellow corn. Although, I wanted to use the traditional white corn because that is what I am used to, so far I haven’t seen anything like it here in UAE. Since sweet corn can be found in the supermarket so I opted to use it.
Yellow corn has a delicious and sweet flavor but lacks the gluiness of the white variety that thickens the broth naturally. Also, using sweet corn will give you a lighter broth with extra crunch and sweetness. If you like that, then this recipe is good for you. If you prefer to make it thicker, you can use slurry (cornstarch dissolved in water) to thicken the soup.
Greens you can use
Suam na mais typically uses chili leaves, ampalaya leaves or malunggay leaves. Most backyards in the province has one or two or these green vegetables. If you are living in areas that where these leaves are difficult to find (or pricey), you can substitute spinach, bok choy, lettuce or kale.
Tips in making suam na mais
Don’t throw your corn cob and if using shrimp, keep the heads. You can use these to make a savory broth. Just combine both and put 3 cups of water. You can season with salt if you want. After boiling, drain using a strainer and set broth aside.
This recipe will not be as thick as using the white variety. If you want your soup to be thick, you can either put less water to make it thick or use cornstarch mixed with water.
You can use shrimp paste (bagoong) which is traditionally being used as flavoring. You can use it as well as you desired.
I used chili flakes to add spice to the dish and also chicharon to add flavor to the soup and it works really well. These are both optional.
Try this kapampangan suam na mais, a perfect main meal or partner to your fried viand. Happy tummy!
Watch on YouTube: Suam na Mais Recipe
Suam na Mais – Sweet Corn Version
Equipment
- Knife and chopping board
- Cooking pot or pan and wooden spoon
- Measuring spoons
Ingredients
- 1-2 tablespoons olive oil or any cooking oil
- 1 thumb-size ginger, julienned
- 4 cloves cloves garlic, minced
- 1 medium onion, minced
- 300 grams shrimp/ prawns, peeled and deveined (you can also use chicken or pork)
- 4 cobs yellow sweet corn
- 4 pieces mushrooms, sliced thinly
- 3-4 cups water (use for making broth)
- 2-3 tablespoons fish sauce (or less, if you put salt in the broth)
- ¼ teaspoon ground black pepper
- 1 tablespoons cornstarch (mixed with 2 tablespoons water) – optional
- ½-1 teaspoon chili flakes — optional
- 1-2 cups malunggay leaves (you can use chili leaves, ampalaya leaves or spinach)
- 2 packs chicharon, crushed – optional
Instructions
- Wash, peel and devein shrimps/ prawns and save the heads for later use.
- Prepare the corn by removing the skin and any remaining silks. Carefully shave corn kernels thinly off the cob using a sharp knife. Scrape remaining pulp and juice by slightly positioning the knife diagonally and sliding it from top to bottom. Save the cob for making the broth.
- In a medium pot, combine corn cobs and shrimp heads. Pour 3 cups of water and boil for about 10-15 minutes or until you create a nice broth. Season with little salt.
- In a pan over medium heat, heat oil. Saute ginger, garlic and onion. Cook until softened and translucent.
- Add shrimp and cook just until the color changes on both sides.
- Put the shaved corn kernels and let the flavor absorb. Add the mushrooms and mix until combined.
- Pour the broth, fish sauce, pepper and stir constantly to blend evenly. You can add more water if desired.
- Lower the heat, cover and let it cook for 10-15 minutes or until kernels are soft and tender.
- Add slurry (cornstarch dissolved in water) if using, to thicken the soup. Stir continuously. Then put chili flakes if using, stir.
- Add the malunggay leaves and cook for about 2-3 minutes.
- Put the crushed chicharon, if using, and simmer for about a minute.
- Transfer to a serving bowl. Sprinkle with more crushed chicharon.
- Serve and enjoy!
