White Corn and Vegetables Soup
August 2, 2003
Filed under Filipino food, Soup recipes, Vegetable recipes
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.
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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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!
that’s smart cooking, lilyellowcactusflower. where some ingredients aren’t available, substitute and create something just as great!
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 : )
will try this with chicken. any tips?
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!