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.
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!