This Filipino favorite is made with fresh white corn (lagkitan), ground pork, shrimp, and leafy greens, all simmered in a light, savory broth. White corn is a little starchier and stickier, so it naturally makes the soup thicker and heartier. It’s the kind of dish that feels like home—warm, filling, and naturally sweet from the corn.
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What is Filipino Corn Soup?
Filipino Corn Soup—called Suam na Mais in Kapampangan, Ginisang Mais (sautéed corn) in Tagalog, and Sinabawang Mais (corn in broth) in other regions—is a comforting, home-style dish made by sautéing aromatics with meat (often ground pork or shrimp), then simmering fresh corn and leafy greens in a savory broth.
The names may vary across the Philippines, but the heart of the dish is always the same—sweet corn, a flavorful broth, and fresh greens.
Ingredients you'll need
Notes and substitutions
- Corn: Fresh white corn (lagkitan or waxy/glutinous corn) is traditional for this dish. It’s starchier and slightly sticky, which helps make the soup naturally thicker and heartier. You can also use bicolor corn, canned corn (a mix of cream-style and whole kernels), or frozen corn if fresh isn’t available.
- Protein: I’m using ground pork and shrimp. You can also use any ground meat (chicken, turkey, or beef) or tofu for extra protein.
- Broth: I'm using chicken base (works like bouillon) for flavor. Pork flavor works too, but if you have shrimp heads, make shrimp stock—it makes the soup extra tasty.
- Greens: I’m using frozen chili pepper leaves or dahon ng sili (since that’s what’s available) and a bit of watercress. You can also use moringa leaves (malunggay), spinach, pechay (bok choy), or even talbos ng kamote (sweet potato tops).
How to make this recipe
Step 1: Prepare the corn
Lay each ear flat on a cutting board and slice down one side to remove a strip of kernels. Turn the cob so it rests on the cut side (this makes it stable), then continue slicing off the remaining kernels.
Scrape the cobs with the back of the knife to release the milky juice — that’s extra flavor.
Place half of the kernels in a blender or food processor and pulse a few times until coarsely chopped. This helps thicken the soup naturally.
Keep the other half whole for texture. Set aside and keep the cobs for the soup.
Step 2: Sear the shrimp
Heat a little oil in a pot over medium-high heat. Add 8 ounces of shrimp, season lightly with salt, and sear just until pink.
Don’t overcook them; they’ll finish in the soup later. Remove and set aside.
Step 3: Brown the pork
Add 1 pound of ground pork (no extra oil if it’s fatty). Break it up and cook over medium heat until it’s browned and a little crispy on the edges.
Season with some salt and pepper. If there’s too much fat, spoon some out but leave a bit for flavor.
Step 3: Sauté the aromatics
Push the pork to the side of the pot and add a little oil if needed. Sauté 6 garlic cloves (minced) and 1 small onion (chopped) until softened.
Add 2 tomatoes (chopped) and let them cook down until slightly caramelized—don’t rush this step, as it builds flavor. Once ready, mix everything together.
Step 4: Build the broth
Add the whole kernels, the pulsed kernels, the scraped corn milk, and the reserved cobs to the pot. Pour in about 4 cups of water and add 2 teaspoons chicken base (dissolved in a bit of water).
Keep the cobs in while it simmers for extra flavor. Add more water if you want it more soupy. Season with a bit of fish sauce, salt, and pepper to taste.
Bring to a boil, then simmer over low heat for about 15 minutes. Remove the cobs and discard.
Step 5: Add the shrimp and greens
Return the shrimp to the pot, then stir in the dahon ng sili (chili leaves) and cook for about a minute. Add the watercress and cook just until wilted.
Step 7: Serve
Serve you Filipino Corn Soup hot and enjoy! You can have it on its own, or with steamed rice if you want something more filling.
Recipe FAQs
Yes. If fresh corn isn’t available, use a mix of cream-style and whole kernel canned corn, or frozen corn. Fresh white corn (lagkitan) gives the best texture, but substitutes will still work.
Simmering the cobs with the soup makes the broth sweeter and more flavorful. Just remove them before serving.
Pulse or blend part of the corn kernels before adding them to the pot. The starch helps thicken the broth naturally without cornstarch.
Try other Filipino recipes with corn
- Ginataang Mais: Creamy rice and corn porridge cooked in coconut milk and sugar.
- Mais con Yelo: Shaved ice layered with sweet corn, milk, and sugar.
- Corned Beef Guisado: Canned corned beef sautéed with garlic and onions, sometimes with corn or potatoes.
- Maja Blanca: A silky coconut pudding made with cornstarch, sugar, and corn kernels, often topped with toasted coconut.
- Sweet Corn Ice Cream: Creamy homemade ice cream flavored with sweet corn.
- Chicken and Corn Soup: A light, savory soup with chicken, corn, and egg ribbons.
- Crab and Corn Soup: A rich soup made with crab meat, corn, and a thickened broth; popular in Filipino-Chinese cuisine.
Other vegetable recipes you may like
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📖 Recipe
Filipino Corn Soup
Equipment
- Large pot or Dutch oven
- Blender or food processor (for pulsing half the corn)
Ingredients
- 4-6 ears fresh white corn (see note)
- 8 ounces shrimp peeled and deveined (see note)
- 1 pound ground pork (see note)
- 6 cloves garlic minced
- 1 small onion chopped
- 2 ripe tomatoes
- 4 cups water more as needed
- 2 teaspoons chicken base or bouillon or pork flavor (see note)
- 8 ounces frozen chili pepper leaves thawed and rinsed (see note)
- 1 bunch watercress roughly chopped (see note)
- Fish sauce, salt, and pepper to taste
- Neutral oil for sautéing
Instructions
- Prepare the corn: Lay each ear flat on a cutting board and slice off a strip of kernels. Rest the cob on the cut side, then slice off the rest. Scrape the cobs with the back of a knife to release the milky juice. Blend half of the kernels until coarsely chopped; keep the rest whole. Save the cobs for the soup.
- Sear the shrimp: Heat a little oil in a pot over medium-high heat. Season the shrimp lightly with salt and sear just until pink. Remove and set aside.
- Brown the pork: Add the pork (no extra oil if fatty) and cook until browned and slightly crispy. Season with salt and pepper. Spoon out excess fat if needed, leaving some for flavor.
- Sauté the aromatics: Push the pork to the side. Add oil if needed, then sauté the garlic and onion until softened. Add the tomatoes and cook until slightly caramelized. Mix everything together.
- Build the broth: Add the whole kernels, blended kernels, scraped corn milk, and cobs to the pot. Pour in about 4 cups of water and the chicken base (dissolved in water). Keep the cobs in while simmering for flavor. Season with fish sauce, salt, and pepper. Bring to a boil, then simmer 15 minutes. Remove cobs. Add more water if you like it more soupy.
- Add the shrimp and greens: Return shrimp to the pot. Stir in chili leaves and cook 1 minute, then add watercress and cook just until wilted. Turn off the heat and serve hot.
Notes
- Corn: Fresh white corn (lagkitan) is the usual choice—its starchiness makes the soup a bit thicker. If you can’t find it, use bicolor corn, canned corn (mix cream-style and whole kernels), or frozen corn.
- Protein: Ground pork is classic, but you can also use chicken, turkey, beef, shrimp, or tofu.
- Broth: Use chicken base (works like bouillon) for flavor. You can also use pork flavor, or make shrimp stock from shrimp heads.
- Greens: I’m using frozen chili pepper leaves (dahon ng sili) and watercress. You can also try moringa (malunggay), spinach, pechay, or sweet potato tops (talbos ng kamote).
Terry
I remember my mom making this all the time. Delicious just like how i remember it.
Nora Reyes
Thank you, Terry!!!