Suam na Mais
Suam na Mais is a comforting, healthy, and delicious soup with corn kernels, moringa, and shrimps. A Filipino soup that is quick and easy to make yet so flavorful. Enjoy the intense corn flavor that tastes just like summer.
I’m counting down the days till summer arrives. With the somewhat drafty and rainy weather in Paris, can’t help but wish its summer already. One good thing about this kind of cold weather though is finding ways to get warm.
So while walking through our quaint market, I saw some fresh corn and knew then and there that corn soup is what we need. I could have gone different ways in making the soup but of course, I did it the Filipino way.
How to Make Suam na Mais
To begin, you will need three medium white corn, these variants of corn are best for this recipe since it’s more starchy. You can also use yellow corn and just add a slurry mix (dissolve 1 tablespoon cornstarch in 1/4 cup water).
Remove the husks and silks from the corn and set one ear of corn aside. Using a grater, grate the kernels off the two ears of corn and use a knife to cut the kernels off of the remaining cob. Keep the scraped cobs.
Pour 1 1/2 liters of water in a large and throw-in the scraped cobs. Over high-medium heat. Bring to a boil for 4-5 minutes. Use a thong to remove the cobs and save the stock for later use.
Heat oil in a large pot over medium heat and add chopped onion. When the onion is translucent add chopped garlic saute until fragrant, add small shrimps until pinkish in color. Tip in shrimp paste and cook for 3 minutes. Then add the grated corn kernels and whole kernels. Stir to mix all ingredients and let cook for 5 minutes.
Pour in 4-5 cups of the stock from boiling the cobs and simmer for 10 minutes. Add moringa/malunggay leaves and simmer for 2-3 more minutes. Turn off heat and serve while hot. Enjoy!
You might also like:
- Our all-time favorite Chicken Sopas
- Chicken Lomi
- Suman Mais
The secret ingredient is always LOVE
Tips for Suam na Mais
- Feel free to swap moringa leaves with spinach, bitter gourd, or chili leaves.
- If you have leftovers, store in airtight containers and refrigerate for up to 2 days. Add water or broth to loosen consistency and reheat in a pot over medium-low heat, stirring occasionally, until completely heated. Adjust with salt and pepper if needed.
Suam na Mais
Ingredients
- 3 pcs white corn (husk and silk removed)
- 1 liter water (for boiling cobs)
- 2 tbsp cooking oil
- 1 medium onion (sliced)
- 2 cloves garlic (chopped)
- 2 tbsp shrimp paste
- 1 cup small shrimps (shells removed and deveined)
- 1 cup malunggay leaves/moringa leaves
Instructions
- Using a grater, grate the kernels off from the two ears of corn and use a knife to remove kernels off the remaining cob. Set kernels aside and keep the scraped cobs for later use.
- In a large pot pour water and throw in scraped corn cobs. Boil over high-medium heat for 5 minutes. After boiling remove cobs and set aside the stock.
- In a different pot. Heat oil over medium heat and saute onion until translucent then add the garlic and saute until fragrant.
- Add the small shrimps and stir until cooked and pinkish in color. Add the shrimp paste and stir, cook for 3 minutes.
- Add the grated and whole corn kernels and mix-in with other ingredients. Pour 4-5 cups of corn stock and stir. Simmer in low heat for 10 minutes.
- Taste and adjust with salt if needed then add the moringa/malunggay leaves then simmer for 3 more minutes. Serve while hot and bon appetit!
