📝 About This Recipe
A comforting heirloom classic from the province of Pampanga, Suam na Mais is a silky, savory corn soup that celebrates the harvest. This dish features the natural sweetness of grated white corn balanced by the earthy punch of ginger and the delicate bitterness of fresh spinach or chili leaves. It is a soul-warming 'sabaw' that perfectly captures the rustic elegance of Filipino home cooking.
🥗 Ingredients
The Aromatics
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 4 cloves Garlic (minced)
- 1 medium Red Onion (chopped)
- 2 inch thumb Ginger (sliced into thin matchsticks)
The Protein and Corn
- 250 grams Pork Belly or Shoulder (sliced into small bite-sized strips)
- 150 grams Shrimp (peeled and deveined, tails removed)
- 4 ears Fresh White Corn (Lagkitan) (shucked and grated to release the milk)
The Broth and Greens
- 5-6 cups Chicken Broth or Water (adjust for desired thickness)
- 2 tablespoons Fish Sauce (Patis) (plus more to taste)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 cups Fresh Spinach Leaves (packed; or use Malunggay or Chili leaves)
👨🍳 Instructions
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1
Prepare the corn by shucking the husks and silks. Using a sharp knife or a box grater, grate the kernels off the cob into a bowl. Scrape the cob with the back of the knife to extract the 'corn milk,' which adds creaminess to the soup.
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2
In a large heavy-bottomed pot or Dutch oven, heat the cooking oil over medium heat.
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3
Add the pork strips to the pot. Sauté until the pork is lightly browned and the fat has started to render, about 5-7 minutes.
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4
Toss in the ginger matchsticks. Sauté for 1-2 minutes until fragrant; the ginger is key to removing any gaminess from the meat.
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5
Add the onions and garlic. Cook until the onions are translucent and the garlic is golden brown, being careful not to burn the garlic.
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6
Stir in the grated corn and its juices. Sauté for 3 minutes to allow the natural sugars in the corn to slightly caramelize.
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7
Pour in the chicken broth or water. Bring the mixture to a gentle boil.
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8
Once boiling, lower the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the corn is tender and the starch has thickened the broth naturally.
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9
Season with fish sauce (patis) and freshly cracked black pepper. Taste and adjust with salt if necessary.
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10
Add the shrimp to the pot. Cook for 2-3 minutes just until they turn pink and opaque.
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11
Turn off the heat. Immediately add the fresh spinach leaves and stir gently. The residual heat will wilt the greens perfectly without overcooking them.
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12
Transfer to a large serving bowl and serve immediately while steaming hot.
💡 Chef's Tips
For the most authentic texture, use 'Lagkitan' (sticky white corn) rather than sweet yellow corn, as its starch provides a superior thickness. If you cannot find fresh corn, you can use frozen corn kernels pulsed briefly in a blender, but the flavor won't be as deep. Don't skip the ginger—it provides a warming counterpoint to the sweetness of the corn and is traditional to the dish. If the soup becomes too thick as it sits, simply splash in a little more broth or water when reheating. For a richer version, you can add a bit of shrimp juice (extracted from crushed shrimp heads) along with the broth.
🍽️ Serving Suggestions
Serve as a starter or a main dish alongside a bowl of warm, steamed white rice. Pairs excellently with 'Fried Galunggong' (Round Scad) or any crispy fried fish for a texture contrast. Add a side of 'Patis with Calamansi' and crushed chili for those who want an extra salty-tangy kick. Enjoy with a glass of iced pandan-infused water to refresh the palate. Works beautifully as a side dish to grilled pork belly (Liempo).