Suam na Mais (Ginisang Mais)

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This is probably one of my favorites homemade soup dish. I had no idea it is called suam na mais until a few years ago. We have been calling it ginisang mais. The white variety of corn is usually the one used for this recipe because it has thickening properties that is natural to it but sometimes it is not always available. The yellow sweetcorn can be used plus a slurry to thicken it a bit.

If you have money, you can add shrimps, crabs or pork ribs to make this dish even more flavorful. Our family always used shrimps but we also tried pork ribs. This is better than the ready to cook soups available in the supermarkets.

For this one, I have used a combination of white and yellow corn. This is budget friendly too which makes this perfect to cook since we have this pandemic and money isn't easy to come by. A dish that is nutritious, affordable, healthy, tummy filling, very easy and can serve a whole family.


YOU WILL NEED:
Canola oil
2 cloves of garlic, chopped
1 small onion, chopped
1 medium red tomato, chopped
4 tablespoons fish sauce
4 white corn
2 yellow sweet corn
3 - 4 pieces string beans, cut into an inch long
1 raddish, sliced thinly
Petchay, cut into an inch long
6 to 8 cups of water
Salt to taste
Magic sarap, if using

Slurry:
2 tablespoons cornstarch
2 tablespoons water

HOW TO PREPARE:

  1. The corn can be bought ready at the market but if none is available, use a knife to remove the kernels from the cob. Set aside.
  2. Saute the garlic in oil. Add the onions. Once it has turned translucent, add the tomatoes. Cook for a few minutes then mash.
  3. Add fish sauce. Add corn and saute for about two minutes.
  4. Add water and let it boil until corn is cooked.
  5. Add the string beans and raddish. Cook for 3 minutes.
  6. Add the petchay and cook for about a minute.
  7. Add the slurry. Stir until combined.
  8. Adjust to taste. Add salt if needed or magic sarap if using.

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