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.

Cooking Tips for Perfect Suwam na Mais

To make your Suwam na Mais truly stand out, consider using fresh corn if possible. Fresh corn adds a sweetness and texture that frozen corn can’t quite replicate. If you’re using frozen corn, make sure to thaw it completely before adding it to the pot. This prevents excess moisture from making the soup watery. Pay attention to the cooking time for the moringa leaves. They should be added at the end of cooking to retain their vibrant color and nutrients. Overcooking can turn them mushy and less appealing. If you prefer a creamier soup, blend half of the corn mixture after it’s cooked and then mix it back in with the rest. This gives the soup a lovely, velvety texture without losing the whole corn pieces. Lastly, don’t skip the seasoning. A little fish sauce or another seasoning can elevate the flavors, so taste as you go and adjust according to your preference.

Serving Suggestions and Variations

Suwam na Mais is versatile and can be enjoyed in various ways. Serve it as a warm bowl of comfort on its own, or pair it with steamed rice for a heartier meal. A sprinkle of freshly chopped green onions or cilantro on top can add a fresh pop of flavor. If you like a bit of heat, consider adding sliced chili peppers to the soup while it simmers. For variations, try adding diced potatoes or carrots for extra substance. You could also incorporate proteins like shredded chicken or tofu for a more filling dish. If you’re looking for a vegetarian option, swap out fish sauce for soy sauce or a vegetarian seasoning. This soup can also be a base for other ingredients; feel free to experiment with what you have on hand. The beauty of this recipe is its flexibility, so make it your own.

Frequently Asked Questions

What can I substitute for moringa leaves?

If you can’t find moringa leaves, pepper leaves or baby spinach work really well. They add a similar texture and nutritional value to the soup.

How should I store leftover soup?

Store any leftover Suwam na Mais in an airtight container in the fridge for up to three days. Reheat it gently on the stove, adding a splash of water or broth if it thickens up too much.

Can I make this soup ahead of time?

You can prepare the soup ahead of time, just wait to add the moringa leaves until you’re ready to serve. This keeps them vibrant and fresh in flavor.

What goes well with Suwam na Mais for a complete meal?

This soup pairs nicely with steamed rice or crusty bread. A simple side salad can also complement the dish beautifully.

What are common mistakes to avoid when making this soup?

One common mistake is overcooking the moringa leaves, which can make them mushy. Also, using frozen corn without thawing it first can lead to a watery soup, so always thaw it completely.

Suwam na Mais (Corn and Moringa Soup)

Liza Agbanlog

Suwam na Mais is a creamy corn and moringa soup that’s bursting with fresh flavors and a hint of umami. It's easy to whip up and so comforting on a chilly day.

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Prep Time 15

Cook Time 15

Total Time 30

Course Soup

Cuisine Filipino

Servings servings

Calories 194 kcal

Ingredients

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

Instructions

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.

Nutrition

Calories: 194kcalCarbohydrates: 22gProtein: 7gFat: 9gSaturated Fat: 1gSodium: 1224mgPotassium: 557mgFiber: 1gSugar: 4gVitamin A: 125IUVitamin C: 152.1mgCalcium: 277mgIron: 1.4mg

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