Cream of Corn Soup (Suam na Mais)

July 2, 2020
Cream of Corn Soup

If you think cream of corn soup is easy-peasy, you’re sadly mistaken! You really have to do it the old fashioned way – by hand and with a hand-held grater! But, but, but… it is oh soooo delicious!!! Worth every skin that got peeled with the grater. Ha, ha, ha! I am not joking. Give it a try Sam and you might like this version of green eggs and ham!

Cream of corn soup (Suam na Mais)

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By Marianne de Leon Serves: 8-12
Prep Time: 45 minutes Cooking Time: 15 minutes Total Time: 1 hour

Corn soup (suam na mais) is delicious when done the traditional way from corn on the cob and grated. The effort is all worth it for this yummy soup.


  • 2 kilos of corn either white or yellow
  • 3 tablespoons cooking oil
  • 2 teaspoons crushed garlic
  • 1 cup chopped onions
  • 8 cups water or chicken or pork stock (Tip: If you are using water, add either one chicken or pork cube.)
  • 1 cup of either sili leaves or malunggay leaves or spinach leaves
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


How to grate the corn:


Remove the husk and hair from the corn.


Get a large baking dish about 14-inches by 12-inches


Use this as the catch for the grated corn.


Using the biggest crown looking part of the hand grater, begin to grate the corn from the cob.


Don’t be in a hurry because you have to make sure that you grate the corn kernels finely.


So you can maximize the corn, pour about 2 cups of the water with the cobs that have been grated and continue to grate the corn with the peeler side of the grater; this is like getting all the juice from the corn.


Collect all the grated stuff in the baking dish along with the grated corn kernels.


Pour another 2 to 4 cups of the water with the grated corn and using your hands, squeeze the water and the corn together.


Now get a hardy strainer and strain the husk of the corn kernels; what you will get is a milky looking liquid or if using yellow corn, a yellowish looking liquid.


Now your corn is ready to get cooked.

Cooking the soup:


Using a 12 cup saucepan, pour oil inside, and place over a medium-low fire and start sautéing the garlic till a very light tan.


Then add in the onions and continue to saute till the onions are wilted.


Then add in the grated corn and saute for 5 minutes and then add the rest of the broth/water.


Season with salt and pepper.


Continue to simmer till the soup has thickened.


When ready to serve, add the leaves and simmer for about 2 minutes then serve.

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