SUAM NA MAIS (FILIPINO CORN SOUP)

Mike Pimentel of Adobo ATL pop-up says his approach to cooking reflects his Filipino heritage and his upbringing in the U.S. This recipe for corn soup is one he grew up eating in the summertime. “Usually, there is pork belly or pork shoulder,” he said. Since moving to Atlanta in 2015, he has added more produce to the soup, including collard greens and okra, both used in this version.

4 cobs yellow corn

1 tablespoon canola oil

1 medium onion, diced 5 cloves garlic, minced

1 1/2 pounds pork shoulder, cut into 1/4-inch chunks

3 teaspoons kosher salt, divided, plus more to taste

2 quarts water

2 cups okra, sliced into 1/2inch disks

1 Basque fryer pepper, cut in half (substitute with any mild long green chile pepper, such as Anaheim) (for milder heat, remove seeds and membranes)

1 bunch collards, stems removed, roughly chopped

Black pepper to taste

Peel husks from corn. Slice kernels off by standing each cob up in the middle of a large bowl to help catch the kernels.

After kernels are removed, scrape cobs with the back of a knife to extract juices from the cob. Squeeze kernels with hands to release more liquid. Set aside.

Add the oil to a large stockpot and warm it over medium heat. Add diced onions and saute for 5 minutes, until softened. Add minced garlic, pork and 1 teaspoon salt. Continue cooking for 5-7 minutes, until pork begins to brown.

Stir in corn and remaining 2 teaspoons salt, and cook for another 5 minutes.

Add 2 quarts of water, increase the heat to high and bring to boil. Once boiling, stir in the okra and Basque fryer pepper, turn the heat to low and simmer for 5 minutes.

Add collards, cover, and simmer for 10 minutes, until collards have softened.

Remove from heat, add salt and black pepper to taste, and serve.

Serves 4-6.

Per serving, based on 4: 479 calories (percent of calories from fat, 48), 37 grams protein, 27 grams carbohydrates, 5 grams fiber, 26 grams total fat (8 grams saturated), 107 milligrams cholesterol, 1,735 milligrams sodium.

STYLING BY MIKE PIMENTEL / CHRIS HUNT FOR THE ATLANTA JOURNAL-CONSTITUTION Suam Na Mais (a Filipino corn soup) is a recipe from Mike Pimentel, founder of Filipino pop-up Adobo ATL. Some of the produce choices in the soup reflect his time in Atlanta.