White Corn and Vegetables Soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Native white corn is a cooking corn. If cooked as corn on the cob, it takes more than a hour to fully cook. It is ideal for cooking when the kernels are sliced off the cob. When slow cooked with meat as a soup dish, the soup is thick, sticky and full of flavor.

White Corn and Vegetables Soup

To slice the kernels off the cob, remove the skin and hair of the corn. Hold it upright and slice the kernels from top to bottom, rotating the cob until all sides have been sliced. To shorten the cooking time and to cook a thicker and richer soup dish, do not slice the kernels whole. Slice them as though you were grating them coarsely. Alternatively, you can use a vegetable grater. Personally, I prefer not too because the juices are lost during the grating.

Where white corn is not available or when cooking in a hurry, canned cream-style corn may be substituted.

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August 2, 2003  Print This Post   
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Comments

6 Responses to “White Corn and Vegetables Soup”
  1. lilyellowcactusflower says:
    August 28, 2006 at 5:52 pm

    hallo! m a great fan of ur site since i miss pinoy food so much. i love corn soup but the native ingredients aren’t available here e.g. talbos, puting mais, etc., so i substituted them with sweet corn, asparagus and spring onions. whoala! my partner loved it. thanks so much!

    Reply
  2. Connie says:
    August 29, 2006 at 12:39 pm

    that’s smart cooking, lilyellowcactusflower. where some ingredients aren’t available, substitute and create something just as great!

    Reply
  3. melisa says:
    August 7, 2007 at 8:30 am

    Hi! Since I discovered this site I try to always check it especially when I don’t have any idea what to cook for my family… We, kapampangans call this dish “suam na mais” instead of talbos ng kamote we put malunggay leaves or spinach… I love this dish… more power and more recipes… hehe : )

    Reply
  4. jen says:
    September 5, 2007 at 3:29 pm

    will try this with chicken. any tips? :)

    Reply
  5. miles says:
    October 19, 2007 at 11:22 am

    CONNIE,

    JUST DROPPING BY TO SAY THANK YOU ONCE AGAIN FOR YOUR RECIPES… MY DAUGHTER IS LEARNING TO COOK AND I WILL TELL HER ABOUT YOUR SITE. I JUST WANT TO SHARE MY SIMILAR RECIPE AND INSTEAD OF USING TALBOS NG KAMOTE I USE TALBOS NG SITAW. TRY IT!

    Reply
  6. Carla of Dubai UAE says:
    October 4, 2009 at 7:58 pm

    hi Ms. Connie,

    I am one of your regular visitor here in Pinoycook. I’ve been looking around the net to find Suam sa Mais recipe. I did not try to search it in your blog directly I go to google but here I am stumbling upon your white corn and vegetable soup recipe, I didnt know that this was the recipe that I was looking for until I saw the photo you have posted along with the recipe. really thanks a lot. Suam na mais is how we call it in Bulacan.

    Reply
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