Get the recipe for suam na mais, a hearty Filipino corn soup with shrimp and malunggay. Glutinous white corn, AKA waxy corn or lagkitan, gives the soup its thick, hearty body.
Suam comes from Hokkien, meaning “to cook rice broth”. While there’s no rice in this recipe, glutinous white corn (waxy corn or lagkitan) plays the same role: its chewy, sticky texture cooks down into a naturally thick, rich soup. With fresh shrimp (frozen works too!) and malunggay in the mix, this Filipino corn soup is a deeply comforting bowl that's easy to prepare.
This recipe uses both whole and grated corn kernels for a balance of textures—the latter breaks down faster, thickening the soup beautifully. Check your nearest palengke for fresh ears; Dizon Farms sometimes stocks corn lagkitan at the grocery. Yellow corn won’t work as a substitute—it has less starch. Save it for ginataang mais.
Cook aromatics: Heat oil in a pot over medium heat. Once hot, sauté onion and garlic until softened and fragrant, about 2-3 minutes.
Cook shrimp: Push the aromatics to one side of the pot. Add shrimp and cook until pink, about 1–2 minutes per side. Remove and set aside.
Build broth: Add shrimp cube and water. Increase heat to medium-high and bring to a boil, stirring to dissolve the cube.
Simmer corn: Reduce heat to medium-low & stir in grated corn. Cover and cook for 8–10 minutes, stirring occasionally, until soup thickens and turns creamy. Add whole corn kernels and simmer for another 3–5 minutes. Season with patis to taste.
