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."
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGxZ4ZXyKUAVUoShVa2JnAbrf7ezcoQmA9zeKegjg5i1M-6q9-czXz5EC7WNwQEo4FNaxCmaisZvNPiIa0Of9ZAQMB2GW54_coRFTLCc_t8gPcy5FNJ5r4Uz7BAObws3gK7nOKCOCFaLR/s1600/486maissoup02.jpg) |
Freshly harvested white corn is the best for dinengdeng. The really young and tender cobs. You can test its freshness and tenderness by pinching a kernel--it oozes a milky sweet juice (called "maragatas"). |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoIs3PrlOm6JJQejbMuHeQm-c0jxaI45x42ijUlrwxoK5cGScpV3KDYm1a_bgNXEq3ACJ5EWspXdhU5X4WRUvoq1t81ZTJHg1K4gGGWfKZacugPEWEfWZy6g0V0_ydaL8EAHVWnUxXpvc/s1600/486maissoup03.jpg) |
Scrape the kernels off the cob. Do not wash the scraped kernels or you've wasted its starchy essence. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIq6eOPHUcxfeY7WMc5styVnG5sF1G5eysB3527XCHKCE9PPNdry4-Lz5LP4dR6mWW5I15VuIOfdz-tsf9Kf8NsSpYFV9q95StXeGxop1VbbCPYH74U1ps0iPU_n7pqzaf-O0rPJL0huMr/s1600/486maissoup05.jpg) |
You can add-in the usual leafy greens like kalunay, marunggay, paria, saluyot, bulong ti sili, and the like. |
Boil the kernels until thick, put in onions and garlic and season it with patis or bugguong juice (just minimally, as the bugguong's strong aroma may overwhelm the soup/broth). Add-in some dried fish, or shrimps, or strips of meat, if you prefer. Just before you serve it, add in the leafy greens.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cBMOexsKMeo01l0LZ736Mz5C1ayGXyvMnLvspM0QiPjIGesu3dd7oNxxdFMW9K7TQYT0InjNpWMpeG5A-FbLM5gF3Fsh9ipRbPXZeXJeLtcLwyFy8nl0CxvKpY3uDoWG_ueVKjMqCuxV/s1600/486maissoup07.jpg) |
And it's done... Dinengdeng a mais with kalunay. Serve and eat it while it's still hot to enjoy it's thick, sticky broth. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCq39fSBXlhFrw8rymskPMqMXiqlOSO3xI8vb4njtQVcfFyebBp6HxtJ5HxpVVVDIhsVM37zP24RLTbzXhtoe4Qz5qecR4hxWzAfACVX_I4X5QfdiP2hy9Y2WRQBElEC5PeCYlHPX4TRsf/s1600/486mais1.jpg) |
Dinengdeng a mais with marunggay leaves and shrimps. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8mgNUtmP4ZMkmKaNHD7o3NdqB7k9NHCOHhoa8Dxyk4e8FY3thvlcHlsHmfPfGi1cChYybLkcw2VpFLto1ydsrGgTt4BHZMDvYMyK0j0aBUurGQ66NGiMmL3jfdTg75TMkiREGH7EXveS/s1600/486maissoup09.jpg) |
Dinengdeng a mais with paria leaves and beef strips. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdw5CDU5ZqV9156nfaFbVK9ddrHdAEm5GVo_ARJ9ALWMLJ5qJPk_uDU4WncqQGfAdA4qZwbt72uoPJjodVBksHetz2QRFwZfe-mohuGmVmhogFeYNlp7YWKolXABylGYtwIjgMF2syGzxO/s1600/486maissoup10.jpg) |
My rice plate with dinengdeng a mais with paria leaves and meat strips. |
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I miss Ilokano food!!!
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