Suam na Mais is a creamy, nutritious, and delicious Filipino soup made with fresh corn kernels, shrimp, and spinach. It can also be served as a side dish.

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✅Ingredients:

4 native white corn (glutinous)
1 tablespoon canola oil
1 small onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
1/2 pound small shrimp, peeled and deveined
1 tablespoon shrimp paste
6 cups water
salt and pepper to taste
1 bunch spinach, stems trimmed

✅Instructions:

Shuck the corn cobs by removing the husks and silks. Using a sharp knife, cut the stem ends.

In a large bowl, stand an ear of corn up, and, using a small knife, thinly cut the kernels off from top to bottom. Rotate the corn when done with each section to get to the next.

In a small bowl, scrape the sides of the cobs using a spoon to extract the remaining pulp and milky juice.

In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.

Add shrimp and cook, stirring occasionally, just until color changes.
Add shrimp paste and cook for 1 to 2 minutes or until lightly browned.

Add the cut corn and cook, stirring occasionally, for 2 to 3 minutes or until it turns translucent.

Add water and bring to a boil, skimming scum that floats on top.

Lower heat, cover, and simmer for about 7 to 10 minutes or until kernels are tender.
Add scraped corn pulp and juice and stir to distribute. Continue to simmer for about 3 to 5 minutes until the soup thickens.

Season with salt and pepper to taste.

Add spinach, pushing down the leaves into the broth. Turn off the heat, cover, and allow the residual heat to cook the spinach just until wilted. Serve hot.

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