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.
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4 comments:
Perfect! Sweet corn season is imminent here in Midwest US and I loooove corn soup! This soup looks like excellent but I must admit that the white corn version, being a bit more creamy, is the kind I recall my mom making. Thanks for sharing your grandmother's recipe!
I do prefer the creamier white corn version...will try to make this when i'm bak in Laguna!
Looks delicious. I will try your recipe with white corn :)I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set to go, Thanks!
Hello there Alisa! Thanks for dropping by! My apologies for the delayed response. I've been away from "my computer" for a few weeks...
No worries 'bout "guiding your readers"...
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