I don’t know what it is called but the ideal variety for this recipe is the white kernelled corn rather than the more common yellow sweet corn.
“White” corn is less fibrous but more starchy and just perfect for this dish. It gives the finished soup a creamy consistency sans the fatty cream.
But there was no white corn to be found. I had to settle for what’s available…
Like the Tinola we use ‘chilli leaves’ to finish this dish. The leaves might come from the chilli plant but they’re by no means spicy. Actually, chilli leaves have no taste at all. Spinach is probably a good substitute.
It doesn’t require a lot of ingredients but if you want to make it heartier just add minced chicken or even seafood.
Nanay Pinay’s Gulay na Mais (Grandma Josephine’s Corn Soup)
3 ears of fresh corn, kernels cut from cobs
2 cloves garlic chopped
1 bunch of chilli leaves
3-4 cups stock or water
Salt/fish sauce to taste
A bit of oil
1. Heat up a bit of oil in a pan. Sauté the garlic until golden brown.
2. Add the corn and cook for about a minute
3. Add the stock/water. Let it boil and then simmer for about half an hour. Just adjust the amount of stock to your liking.
4. Adjust the taste by adding fish sauce or salt.
5. Throw in the chilli leaves just before serving.