Skip to:
;Resize=(240,200))
Summer is here! How do you plan to stay cool in this season of unbearable heat? If you thought ice-cold popsicles and other frozen treats were your only relief, think again. Hot food, like a hearty suam na mais, actually keep your temperature low better. Plus, they make you sweat all over, which helps you acclimate to the conditions around you. It's the same deal with spicy food.
So, take advantage of all the fresh produce that comes with summer – corn included. Traditional suam na mais recipes call for waxy corn to give the soup a thick texture. But since the white variety isn’t always as readily available, this suam replaces it with yellow. It also calls for a pack of Knorr Ginataang Gulay Mix for extra linamnam. You get the best of both worlds: a creamy broth and an even more distinct, sweet corn flavor that’s pure comfort.
Ingredients for Suam na Mais
- 2 tbsp oil
- 1 pc white onion, chopped
- 2 cloves garlic, chopped
- 250 g ground pork
- 2 tbsp fish sauce
- ¼ cup sliced shrimp
- ¼ tsp ground black pepper
- 1 cup grated yellow corn
- 3 cups water
- 1 pack Knorr Ginataang Gulay Mix
- ¼ cup sili leaves
Easy, 30-Minute Suam na Mais Recipe
Step 1 :
Heat oil in a pot over medium flame. Sauté onions, garlic, and ground pork until fragrant. Add fish sauce.
Step 2:
Once the pork is cooked through, add shrimp and season with pepper.
Step 3
Add corn and water; simmer for 5-10 minutes. Add Knorr Ginataang Gulay Mix; simmer for another 5 minutes.
Step 4
Stir in sili leaves. Serve hot.
Did you know that suam na mais is a Kapapampangan dish? Some also call it ginisang mais since most of the cooking involves sautéing your ingredients like ginisang monggo.
If you can’t find fresh corn, swap it out for canned alternatives. A few other adjustments that work: add more greens, like spinach or malunggay, for added nutrients. Use shrimp paste instead of fish sauce for that umami boost. Add malagkit rice to up the carbs and make it an all-in-one dish. Skip the ground pork to make it pescatarian-friendly.
Like monggo, this dish is both soup and ulam. Serve it with rice for a filling meal or have it as a side dish for fried food to counteract its oiliness. Or why not enjoy it as an energizing merienda after some outdoor fun in the sun?