Suam na Mais

This heartwarming Suam na Mais is simple yet nutritious, featuring a blend of corn, succulent shrimp, and chili leaves. Whether enjoyed on its own or paired with crispy fried fish or tender meat, Suam na Mais will warm you up from head to toe!

Soups are the ultimate comfort food. They are not only nutritious but also offer warmth in every spoonful. Easy-to-make soups are perfect for busy days when you need a quick, satisfying meal without spending hours in the kitchen. With simple ingredients and straightforward cooking methods, these soups provide delicious and nutritious options for lunch or dinner. Suam na Mais is one of the easy soup recipes you can make, along with Chinese spinach soup and egg drop soup, which are equally incredibly easy to prepare.

What is Suam na Mais?

Suam na Mais is a classic Kapampangan soup dish, also known as ginisang mais in Tagalog or sinabawang mais in the Visayan region. It uses young white corn or waxy corn, which has a sticky texture when cooked. The typical suam na mais usually calls for shaving or thinly cutting the kernels off the cob. In this recipe, we will do that and also grate some of the corn to make a creamier and thicker soup. Shrimp and chili leaves are added to the soup for a hearty and flavorful taste.

What You'll Need

• White Corn - this is also known as mais lagkitan, waxy corn or glutinous corn. If fresh corn is unavailable, you can use frozen or canned alternatives. In a pinch, sweet corn can also be used; however, the characteristic of glutinous corn to produce more starch than other varieties makes it an ideal thickener for the soup.
• Shrimp - if fresh shrimp is unavailable, you may use frozen peeled shrimp as substitute.
• Fish sauce - lends an umami, savory flavor to the soup. You may also use raw shrimp paste as an alternative.
• Water- you may also use rice washing, chicken or shrimp broth for a more flavorful soup.
• Chili leaves- provides a slightly peppery taste and vibrant green color to the soup. You may also use spinach or malunggay leaves as substitutes.
• Onion and garlic - for sautéeing.
• Oil - you may use any oil you prefer.
• Salt - to taste

Tips in cooking Suam na Mais

Select white corn that is plump and relatively heavy; a heavier feel indicates juicier and more delicious kernels.

After slicing off the kernels from the cob, scrape the cob to extract the pulp.

Aside from grating the corn you may also finely chop them or pulse them in the blender for a few minutes.

If you prefer not to use shrimp, you may consider other proteins such as chicken or pork. For a more vegan dish, you can use tofu or mushroom.

If using sweet corn, you can thicken the soup with a cornstarch slurry. Mix 1 tablespoon of cornstarch with ¼ cup of water until smooth, then add it to the broth until it thickens.

How to Serve and Store

Enjoy Suam na Mais while it's hot. This soup is satisfying on its own, or pairs perfectly with steamed rice and your favorite fried fish or grilled meat.

Allow leftovers to cool before storing. Transfer them in an airtight container and refrigerate for up to 3 days.

To reheat, simply place it in a saucepot over medium-low heat or pop it in the microwave until heated through.

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