Suwam na mais is a Filipino soup consisting of corn and moringa (malunggay) leaves. I remember my mom cooking this dish, except she used bagoong (shrimp paste) instead of fish sauce. She uses white corn, but since white corn is not available here in Canada, I used yellow, sweet corn instead. Moringa (malunggay) leaves are normally used in this soup. I am lucky to have an Asian grocery store that sells this ingredient.
This soup is easy to make and has simple ingredients. The fresh hulled corn is first grated, then added to garlic and shallots after they are sauteed. The corn mixture is cooked until tender. Then, the moringa leaves are added at the final stage of cooking. Pepper leaves or spinach may be used instead if moringa leaves are not available. The soup turned out perfect, simply good and healthy.
Suwam na Mais (Corn and Moringa Soup)
- 3 fresh corn ,hulled
- 2 tbsp avocado or olive oil
- 2 cloves garlic ,grated
- 1 small shallot ,chopped
- 1 tbsp fish sauce
- 4 cups chicken broth
- Salt and freshly cracked black pepper
- 1 cup moringa ,malunggayleaves, pepper leaves or baby spinach
- Cut the corns in halves and then grate. Set aside the grated corn and juice. Discard the cobs.
- Heat the oil in a pot over medium high heat. Add the garlic and shallot, and saute until the shallot starts to soften, about 2 minutes.
- Add the corn with the juice and fish sauce. Stir for 1 minute.
- Add the broth and stir. Let the mixture boil and then lower the heat to medium. Cook, covered for 2 minutes or until the corn is soft. Season with salt and pepper to taste.
- Stir in the leaves and then simmer, uncovered for 1 minutes.