Adobong Mais (Filipino Corn with Garlic and Butter)

Adobong mais is a simple Filipino corn dish made with fresh corn, garlic, and butter. It doesn't get talked about enough, but it's one of the easiest ways to turn fresh corn into something really flavorful.

This isn't the usual adobo with vinegar and soy sauce. It's more of a quick garlic sauté, and the corn cooks fast - you're done in about 10 minutes.

If you have plenty of fresh corn at home, this is an easy side dish to make anytime.

Ingredients You'll Need

Notes and Substitutions

• Corn: Fresh corn has the best flavor and texture. Frozen corn works too - thaw and drain well before cooking. You can also use canned corn, just drain it very well.
• Oil: Olive oil works great, but any neutral oil like canola or avocado oil is fine.
• Garlic: Fresh garlic is best. Garlic powder won't give the same flavor.
• Shallot: It's slightly sweeter and milder than onions. You can use onion instead, but chop it finely.
• Butter: You can use salted or unsalted. If using salted butter, you may need less salt.

How to Make Adobong Mais (Step-by-Step)

Step 1: Cut the corn

Place one ear of corn flat on a cutting board.

Slice off one side of the kernels. Turn the corn slightly and continue cutting around it until all the kernels are removed. Repeat with the remaining corn.

TIP: Keep your knife close to the cob so you get full kernels without cutting too deep.

Step 2: Cook the garlic and shallots

Heat about 2 tablespoons olive oil in a pan over medium heat.

Add 6 garlic cloves (minced) and cook until lightly golden. Don't let it burn - once it gets too dark, it turns bitter.

Add 1 small shallot (finely chopped) and cook until softened and slightly caramelized.

Step 3: Add the corn

Add the corn kernels to the pan. Stir and cook for about 3-5 minutes. Fresh corn cooks in just a few minutes. Season with salt and pepper.

Once it's heated through, it's done. If you cook it too long, the kernels can shrink slightly, lose some sweetness, and turn soft instead of juicy.

Step 4: Add the butter

Turn off the heat and stir in 2 tablespoons butter. Add it at the end so it melts into the corn and makes everything taste better without feeling oily.

Step 5: Serve

Serve your adobong mais warm as an easy side dish. It goes well with grilled meats, fried fish, or just by itself.

Cooking Tips

• Use fresh corn if you can. It's sweeter and has better texture. If using frozen or canned, thaw and drain well.
• Cut close to the cob. This gives you full kernels. Don't cut too deep.
• Cook only 3 to 5 minutes. Once heated through, stop. Overcooking makes the corn wrinkled, less juicy, and less sweet.
• Add the butter off the heat. This keeps it from turning oily.
• Taste before serving. Corn sweetness can vary, so adjust the salt as needed.

Storage

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm in a pan over medium heat until heated through. You can add a small amount of butter if it looks dry.
• Freezing: Not recommended. The texture of the corn changes and becomes less juicy after thawing.

Recipe FAQs

Other Filipino Dishes with Corn

Here are more Filipino dishes that use corn, whether fresh, canned, or creamed.

• Ginataang mais: A creamy dessert made with corn, coconut milk, and sugar.
• Chicken and corn soup: A chicken soup with corn and egg ribbons in a lightly thickened broth.
• Ginisang mais: Fresh corn sautéed with aromatics and proteins.
• Binatog: Boiled white corn kernels topped with grated coconut and sugar.
• Mais con yelo: A shaved ice dessert with sweet corn, crushed ice, and milk.
• Suman sa mais: Sticky rice with corn, wrapped and steamed.