Guinataang Mais (Corn in Coco Cream)
Can’t further improve on something as delicious as guinataang mais.
Thick, rich and creamy, this is a traditional Filipino dish made with shredded white corn, glutinous rice and thick coconut cream. All the ingredients are 100% Filipino. Corn, rice and coconut are all traditional crops that grow in abundance all over the Philippines.
The best corn for guinataang mais is the white variety. It gets stickier and thicker the longer it is cooked. They can be bought by the kilo in some wet markets. The alternative is to buy raw corn on the cob and shred the kernels at home. To do this, peel the corn and remove all the “hair”. Hold the cob upright and cut off the kernels with a sharp knife. Scrape the remaining portions of the corn kernels to get the cream and juices.
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6 Responses to “Guinataang Mais (Corn in Coco Cream)”
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could i just substitute with the coconut cream for coconut millk??? and use cornstarch as a thickening agent???
I’ve never added cornstarch and I wouldn’t recommend it.
connie, how many servings would this recipe yield? para kasing madami ito- 3 lang kami sa house. lately, i’ve been looking for merienda fares i used to eat as a child, am kinda reminiscing…my mom is still in the US , so wala akong taga-luto ng “old-fashioned” meriendas. siya ang expert sa mga ganyan eh. pero, gusto ko na rin matuto para may memories din ang mga anak ko sa akin, di ba?
4-6 people, chunky. cut the ingredients in half. but then, it’s even better after chilling in the fridge so you can eat half in one sitting and reserve half for the next.
Hi Ms. Connie,
I was just wondering if I can substitute canned corn kernels and coconut powder if fresh corn and coconut cream is not available.
If you would approve using powdered coconut, should I dissolve the powder into a cross between a paste and watery cream?
Thank you very much.
Quillene, I’d go with cream style corn instead of corn kernels for the guinataan.