Suam na Mais

With corn kernels straight from the cob and verdant spinach leaves, this Filipino-style corn soup screams summer day comfort food. Suam na mais is traditionally made with native white corn which are very sticky and mucilaginous. The viscosity of this type of corn is what naturally thickens the soup but as I usually substitute regular fresh corn when I make my suam na mais, I achieve the desired creaminess by grating a couple of the corn cobs to release the milky pulp within the kernels. Try this fresh corn soup tonight and let me know what you think.

Suam na Mais (Fresh Corn Soup)
Prep time
Cook time
Total time
Yield: 4 Servings
    • 3 fresh corn, hulled
    • 1 tablespoon oil
    • ½ small onion, peeled and sliced thinly
    • 1 to 2 cloves garlic, peeled and minced
    • ½ pound boneless chicken thigh meat, diced
    • 1 tablespoon fish sauce
    • 6 to 8 cups water or chicken stock
    • salt and pepper to taste
    • 1 cup spinach, stems trimmed
  1. Using a grater, grate corn kernels from 2 of the corn. Using a knife, make long downward strokes on the remaining cob to separate kernels. Using a spoon, scrape cobs to extract remaining bits and liquid. Discard cobs.
  2. In a pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, until color changes and juices run clear. Add fish sauce and continue to cook for about 1 to 2 minutes.
  3. Add chicken stock and bring to a boil, skimming scum as it rises to top. Add corn. Lower heat, cover and simmer until chicken and corn are cooked through and liquid is reduced and slightly thickened. Season with salt and pepper to taste. Turn off heat and add spinach, stirring to combine. Serve hot.

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