Mais, corn, young corn kernel, is one of the best for soups, well, Ilokano-wise, Pinoy-wise. Well, besides being boiled and/or grilled on the cob. And the best, for me, is the small "native" diket (malagkit, "sticky") white corn. The dish is popular all over, it's called "sinuwam na mais" by the Tagalogs, the Ilokanos simply call it as "dinengdeng a mais."
