Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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 continue to cook for about 1 to 2 minutes or until lightly browned.
  • Add the cut corn and cook, stirring occasionally, for about 2 to 3 minutes or until corn 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 soup thickens.
  • Season with salt and pepper to taste.
  • Add spinach, pushing down the leaves into the broth. Turn off heat, cover, and allow the residual heat to cook the spinach just until wilted. Serve hot.