Suam na mais is a Filipino corn soup cooked with sliced pork and shrimp. It is great to serve this as an appetizer or as a viand served with cooked rice. As much as possible, use the white variety of corn instead of yellow corn because it softer, more delicate and it is the traditional corn used in cooking suam na mais, but you can use the yellow variety if non is available.
Suam na Mais: A Delightful Filipino Corn Soup
This corn soup is a cherished Filipino dish that brings warmth and comfort with every spoonful. This savory corn soup, cooked with sliced pork and shrimp, is a versatile dish that can be served as an appetizer or a main course paired with cooked rice. The soup’s rich flavors and hearty ingredients make it a beloved meal in many Filipino households. For an authentic experience, white corn is traditionally used due to its softer texture and delicate taste, but yellow corn can be substituted if white corn is unavailable.
The Origins and Cultural Significance
Suam na mais has deep roots in Filipino culinary tradition. Corn, introduced by Spanish colonizers in the 16th century, became a staple in the Filipino diet. Over time, Filipinos have adapted corn into various dishes, with this dish being one of the most popular. This dish is especially prevalent in the northern regions of the Philippines, where cornfields are abundant. The corn dish not only showcases the resourcefulness of Filipino cuisine but also reflects the agricultural heritage of the country.
Ingredients that Make The Dish Special
The key to a delicious dish lies in its ingredients. Freshness is paramount, particularly when it comes to the corn and seafood. Traditionally, white corn is preferred for its soft texture, which blends seamlessly into the soup. The combination of pork and shrimp adds depth to the broth, creating a balance of flavors that is both savory and slightly sweet. Ampalaya leaves, known for their bitter taste, are added at the end to provide a contrast that enhances the overall flavor profile of the dish.
Preparing the Ingredients
Before cooking, it’s essential to prepare all the ingredients properly. Fresh corn should be shucked and sliced off the cob. If white corn is unavailable, yellow corn can be used, but the texture and flavor may vary slightly. The pork should be sliced into bite-sized pieces, and the shrimp should be peeled and deveined. Mince the garlic and chop the onions finely, as these aromatics form the flavor base of the soup. Lastly, rinse the ampalaya leaves thoroughly to remove any residual bitterness.
Cooking Suam na Mais: Step-by-Step Guide
Sautéing the Aromatics
Begin by heating a medium-sized pan over medium heat and adding a tablespoon of cooking oil. Once the oil is hot, sauté the minced garlic until it becomes fragrant, but be careful not to burn it as it can turn bitter. Next, add the chopped onions and continue to sauté until they become soft and translucent. This process creates a flavorful base that will infuse the soup with a rich aroma.
Adding the Pork and Shrimp
After the onions have softened, add the sliced pork to the pan. Sauté the pork until it starts to brown, which will help develop a deeper flavor in the soup. Once the pork is slightly browned, add the peeled and deveined shrimp. Sauté the mixture until the shrimp turn pink and opaque, indicating they are cooked through. The combination of pork and shrimp provides a robust flavor that is characteristic of the dish.
Incorporating the Broth and Corn
With the pork and shrimp cooked, it’s time to add the liquid component of the soup. Pour in the shrimp broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the pork is tender. This simmering process allows the flavors to meld together, creating a rich and savory broth. After the pork is tender, add the sliced corn and continue to simmer until the corn is cooked. The corn should be tender but still slightly firm to the bite, adding texture to the soup.
Final Touch: Ampalaya Leaves
The last step in cooking the corn dish is adding the ampalaya leaves. These leaves are known for their bitter taste, which complements the sweetness of the corn and the savory flavors of the pork and shrimp. Add the leaves to the simmering soup and let them cook for another minute. This brief cooking time is enough to soften the leaves without making them mushy. Once the leaves are added, serve the soup hot, ensuring each bowl gets a generous portion of corn, pork, shrimp, and ampalaya leaves.
Serving and Enjoying Suam na Mais
Suam na mais is best enjoyed hot, straight from the pot. It can be served as a hearty appetizer or as a main dish accompanied by steamed rice. The soup’s rich and comforting flavors make it perfect for any occasion, from family dinners to festive gatherings. For an authentic Filipino dining experience, pair with other traditional dishes such as grilled fish or fried chicken.
Food for Thought: The Nutritional Benefits
Beyond its delightful taste, it also offers various nutritional benefits. Corn is a good source of dietary fiber, vitamins, and minerals, making it a healthy addition to any meal. Pork provides protein and essential nutrients like iron and zinc, while shrimp is rich in protein and omega-3 fatty acids. Ampalaya leaves, despite their bitterness, are packed with vitamins and antioxidants that contribute to overall health. Together, these ingredients create a well-balanced dish that is both nutritious and delicious.
Suam na mais is more than just a soup; it is a testament to the rich culinary heritage of the Philippines. Its blend of simple ingredients, combined with traditional cooking techniques, results in a dish that is both comforting and flavorful. Whether served as an appetizer or a main course, it is sure to bring warmth and satisfaction to any table.
How to Cook Suam na Mais (Filipino Corn Soup)
Ingredients
- 1 Tbsp. cooking oil
- 1 tsp. garlic minced
- 1 onion chopped
- 1/2 cup pork sliced
- 1/2 cup shrimps shelled
- 4 cups shrimp broth
- 1 cup uncooked white corn shredded
- 1 cup ampalaya or bitter melon leaves
- 2 tsp. salt
- 1/4 tsp. pepper
Instructions
How to cook Suam na Mais:
- In a medium size pan, heat cooking oil and saute garlic until fragrant.
- Add chopped onions and saute until soft.
- Add in pork and shrimps and saute until slightly brown.
- Add shrimp broth and bring to a boil. Simmer until pork is tender.
- Put in the corn and simmer until corn is cooked.
- Add in the ampalaya leaves, simmer for another minute then serve hot.
Notes
Cooking Tips for Suam na Mais:
- Use Fresh Corn Whenever Possible: To truly elevate the flavors of your dish, opt for fresh corn kernels instead of canned corn. The natural sweetness and tender texture of fresh corn will enhance the overall taste and provide a more authentic experience. However, if fresh corn is not available, canned corn can still be used to prepare a delicious dish.
- Add Ginger for a Flavor Boost: For an extra layer of depth and warmth in your dish, consider adding grated ginger during the sautéing process. Ginger adds a subtle kick and aromatic notes that complement the sweetness of the corn and the savory elements of the dish. Experiment with the amount of ginger according to your preference to find the perfect balance of flavors.
- Don't Overcook the Corn: When simmering the corn kernels in the broth, be mindful not to overcook them. Corn can become mushy and lose its natural sweetness if overcooked. Aim for a tender yet slightly crisp texture that allows the corn to retain its inherent sweetness and adds a pleasant bite to the soup. Regularly check the corn's doneness and remove the pot from heat promptly to avoid overcooking.
Hi Frances, I think you can also use it instead of white corn.
Can I use yellow sweet corn in this recipe?