Suam na Mais Recipe (Filipino Corn Soup)

Suam na mais (also called ginisang mais) is a Filipino corn soup made with fresh white corn, ground pork, shrimp, and leafy greens in a light, savory broth.

White corn (or lagkitan) is starchier and a little stickier, so it naturally makes the soup thicker and more filling.

It's one of those simple dishes that's really good served warm with rice.

Ingredients You'll Need

Notes and Substitutions

• Corn: Fresh white corn, also called lagkitan, is the usual choice for this dish. It's starchier and a little sticky, which helps make the soup thicker and more filling. If you can't find it, bicolor corn, canned corn, or frozen corn can also work.
• 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 (or bouillon). Pork flavor works too. but if you have shrimp heads, make shrimp stock for even more flavor.
• Greens: I'm using frozen dahon ng sili (chili pepper leaves) and a bit of watercress. You can also use malunggay (moringa leaves), spinach, pechay (bok choy), or even talbos ng kamote (sweet potato leaves).

How to Make Suam na Mais (Step-by-Step)

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 for extra flavor.

If you like a thicker soup, pulse half of the kernels in a blender or food processor until coarsely chopped.

Otherwise, leave them whole. 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 5: Build the broth

Add the following to the pot:

• whole corn kernels
• pulsed corn kernels
• scraped corn milk
• reserved cobs
• 4 cups of water
• 2 teaspoons chicken base (dissolved in a little water)

Season with fish sauce, salt, and pepper to taste.

Bring to a boil, then lower the heat and simmer for about 15 minutes.

Keep the cobs in while it cooks for extra flavor, then remove and discard.

Add more water if you want the soup a little thinner.

Step 6: 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 your suam na mais hot and enjoy!

You can have it on its own, or with steamed rice if you want something more filling.

Cooking Tips

• Use fresh corn if you can - it gives the soup better flavor and texture.
• Pulse some of the corn to help thicken the soup naturally.
• Don't skip scraping the cobs - that milky juice adds more flavor.
• Add the greens at the end so they don't get overcooked.

Recipe FAQs

More Filipino Recipes with Corn

• Ginataang mais: Sweet corn and rice cooked in coconut milk.
• Mais con yelo: Shaved ice with sweet corn, milk, and sugar.
• Ginisang corned beef: Canned corned beef sautéed with garlic and onions, sometimes with corn or potatoes.
• Maja blanca: Coconut pudding with corn, often topped with latik or toasted coconut.
• Sweet corn ice cream: Homemade ice cream flavored with sweet corn.
• Chicken and corn soup: Light soup made with chicken, corn, and egg ribbons.
• Crab and corn soup: Thick corn soup with crab meat.
• Adobong mais: Sautéed corn with garlic and butter.