Food, Recipe

Corn Soup (Gulay na Mais / Ginulay na Mais)

As a part of changing my “diet” drastically which is basically staying away from all kinds of animal meat, I had to figure out food recipes that would suffice that “diet” and at the same time would still satiate me like what my normal source of protein do.

In the next days, I’ll be posting short (like really short) and easy recipes that I tailored to suit up the said diet. Also, eventhough majority of  those who are reading this right now most probably don’t do this “food selection,” I thought of sharing these recipes anyways on the blog because first, I surely can consider this healthy and healthy is the main train that everybody rides recently, and secondly it is god damn tasty (at least for me, lol).

Likewise, the recipes I’ll be sharing are quite straightforward which makes cooking a little bit undemanding even for the fearfuls.


Photo 1-31-15, 11 00 49 AM

A bunch of malunggay, okra, eggplant, lagkitan corn (not the sweet corn from the can or the Japanese corn), garlic, onion, salt & pepper, spanish paprika (optional).


1. Shred corn thinly using a sharp knife. My tip is to not directly shred the corn grains from its cob. It is so much better to shred the corn twice so as to get the juices from them. Likewise, those juices will be responsible for the soup’s thicker consistency. Put a little bit of water and squeeze all the juices from the corn.

Photo 1-31-15, 11 15 16 AM

2. Remove okra tops then halve them. Slice the eggplants vertically or diagonally or whatever works for you. Set aside in a small basin with water.

Photo 1-31-15, 11 36 29 AM

3. Sauté garlic and onion until fragrant. Add in the shredded corn. Reserve the juices. Season with a little bit of salt and pepper and paprika.

4. Add the juice from squeezing the corn. Add hot water depending on what consistency do you like. Simmer until corn grains are soft.

5. Now is the perfect time to remove malunggay leaves from their stalks because this is a really tedious work.

Photo 1-31-15, 11 39 40 AM

6. Taste, taste, taste. Add water if soup is too thick. Add the okra and eggplant. Let it simmer again for a couple of minutes until the vegetables are cooked through.

7. Taste again. Adjust your seasoning. Add more water until desired consistency is achieved.

8. Heat off. Add in the malunggay leaves and cover for 5-10 minutes before serving.

Photo 1-29-15, 11 10 51 AM

Taadaaa! Corn soup without chicken/pork broth or fish sauce. Simple recipes greatly depends on your ingredients that is why make sure that all your vegetables are fresh. Remember to season whatever you are cooking and learn to adjust it. I have read that salt isn’t for taste purposes only but it also brings out the natural juices of your ingredients (whether vegetables or meat).

Photo 1-31-15, 12 36 59 PM

The soup itself is a heavy meal already but I ate mine with white rice, of course. It is best served with fried fish or basically anything fried like what most Filipinos are used to.

I do hope you get anything even a tad bit from my recipe. Until the next food post. Bye!

Previous Post Next Post

You Might Also Like


  • Reply Sherica February 10, 2015 at 4:51 pm


    • Reply chester February 10, 2015 at 4:52 pm

      This isn’t for you! Because I guess corn and rice = tons of carbs!

      • Reply Sherica February 10, 2015 at 5:00 pm

        Yeah 🙁 My lola used to cook this a lot when I was still in pangasinan!!!! dude so yummy – i’ll eat some again when I get thinner na hahahahahahaha when i shun the fats choz

        • Reply chester February 10, 2015 at 5:02 pm

          Kulang. When you shun all the fats from playing sports! Pero yuh, so yummy. Carbs on carbs on carbs is da best!

  • Reply Jaya February 10, 2015 at 5:06 pm

    This looks absolutely delicious!!! (Also, OMG, your photos are amazing)

  • Reply Uglyfish February 10, 2015 at 5:30 pm

    That looks so yummy! I don’t think I’d have the skills to prepare it, even with your great recipe but I will give it a try! I’d never heard of malunggay, I had to google it.

  • Reply Mary February 11, 2015 at 3:13 am

    This is one of my favourite dish. Like ever. Like it comes close to chicken rice.

    • Reply chester February 11, 2015 at 3:30 am

      woah that’s big. Close to chicken rice is… big.

  • Reply Grace February 11, 2015 at 3:45 am

    Looks yummy!! Now, I’m off to a grocery store to find Lagkitan corn. Layo kasi ng palengke. 🙂 Excited to try this. Thanks for sharing, Chester <3

    And I can’t believe these are all taken by an iPhone? galing mo!

    • Reply chester February 11, 2015 at 5:42 am

      Thank you Ate Grace!

      • Reply Grace February 11, 2015 at 5:50 pm

        You’re welcome Kuya Chester 🙂

  • Reply Mimi Gonzales February 11, 2015 at 12:20 pm

    Makes me want to cook one for myself right now! Gaaaaah! Your recipe is easy and simple to follow. 🙂 This makes a perfect companion for the cold weather we’re having down here in Cebu! 🙂

  • Reply Trish February 11, 2015 at 3:52 pm

    That “diet” meaning are you going vegan? My hat’s off to you! Really great photos. I want some of that fish! </3

    • Reply chester February 11, 2015 at 4:17 pm

      Yes! I don’t usually broadcast but I’m going vegan for a month. =)

  • Reply Irish February 11, 2015 at 4:02 pm

    Your photos made them look more delicious! I haven’t tried this food yet and I don’t think this one is for me. I don’t like Okra. For soup, I always go for mushroom or potato soup. Have fun on your vegan diet!

  • Reply Jhanz February 11, 2015 at 6:24 pm

    You take wonderful photos! Corn soup has always been my all time favorite and this post made me crave for one at 2 in the morning.

  • Reply Audrey | Brunch at Audrey's February 11, 2015 at 8:09 pm

    Corn soup is my favorite! I usually just put canned corn in my soup, because I love how sweet and juicy it is 😛 but I’ll have to give this a try some time 🙂 -Audrey | Brunch at Audrey’s

  • Reply Corinne February 11, 2015 at 8:23 pm

    Are you not eating any meat?

    This looks delicious! I love soup.

    Corinne x

  • Reply Joyce February 12, 2015 at 3:44 pm

    This looks yummy! hihi thanks for sharing this, Ches. I love soup especially mushroom soup. 🙂
    Anyway, I stumbled your comment on my previous blog just now. hehe. sorry I wasn’t able to reply. I have now my new web home 🙂
    -Joyce |

  • Reply Raisa February 13, 2015 at 4:38 am

    This looks really good! Alas, I’m not sure where to get malunggay where I live lol.

    • Reply chester February 16, 2015 at 1:56 pm

      Haha! You can skip the malunggay and substitute any herb. I suggest parsley or basil?

  • Reply Catherine February 14, 2015 at 1:47 pm

    This is pretty convenient for me, now that I’m living out and need to cook for myself now I’m always looking for recipes! Will definitely have to try this out!

    • Reply chester February 16, 2015 at 1:54 pm

      Yay! Good luck on that! Let me know how it turns out!

  • Reply Joanna February 14, 2015 at 4:22 pm

    I can’t cook to save my life but you make this look really easy and now I want to try it for myself! Haha nice post! 🙂

    • Reply chester February 16, 2015 at 1:54 pm

      Try it! There’s nothing to be afraid with cooking! Haha.

  • Reply Victoria February 14, 2015 at 9:57 pm

    This is absolutely one of my favorite dishes. I can eat this for days on and I honestly wish I could make this but we only have sweet corn.

    Btw, you have a very nice website. 🙂

    • Reply chester February 16, 2015 at 1:53 pm

      Thank you Victoria!

  • Reply Abbey February 19, 2015 at 2:19 pm

    Just saw this now. IT LOOKS GOOD ;_; def bookmarking this and waiting for the time that I can actually spend time to cook (I will make it happen soon, haha). More recipes, please!

    • Reply chester February 19, 2015 at 2:22 pm

      There’s definitely more to come! The pancakes and the cake!!!

  • Reply Nikki February 22, 2015 at 6:14 am

    Wow, amazing photos! And the corn soup looks delish. 😀

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.