The Freeman

Corn and Coconut

- By Elena Peňa

Two of the things that the Visayas region is blessed with abundance of are corn and coconuts. Up to this time of rapid industrial­ization, it is still common to see cornfields and coconut groves around. And it’s not only a refreshing sight that these green plants provide – they also give produce that are a good boost for the body.

Visayans are known to be a corn-eating population. They have various food uses for corn, starting right when the kernels have formed. Young corn cobs are an excellent ingredient in certain vegetable recipes, and young corn itself makes a greattasti­ng soup and various deserts.

In the same way, the water and meat of young coconut combine to make a thirst-quenching, stomach-filling snack. Young coconut can also be made into different deserts. As the coconut matures, its meat can be grated and squeezed of creamy coconut milk that can be used in food recipes.

While corn and coconut have their own individual food uses, they’re quite a power food when combined. They work very well together, whether in dishes or in deserts. Cooking masters admire the way the smooth texture of blenderize­d young corn kernels complement perfectly with the creaminess of freshly squeezed coconut milk.

Imaginatio­n is the only limit to the lineup of delectable things that can be made with corn and coconut. It does not even require sophistica­ted kitchen skills. So long as both ingredient­s are used fresh, the result is sure to be superb.

The families of farmers in the rural areas are lucky. They have their corn and coconut always fresh; in fact, they would only pick these from the plant just when they’re about to do their cooking. In no time there’s a hearty soup or anything for everyone to share.

A most common young corn and coconut recipe is “Anagun Linubian,” which is Visayan for “Young Corn with Coconut Milk.” This soup is interestin­g; it can be part of the main meal, or it can be desert. It’s a main dish if little salt is added for taste, and desert if sugar is used instead.

“Anagun Linubian”


4 pcs Young Corn, kernels scraped

1 tbsp Ginger, finely chopped

1 pc Mature Coconut, grated

4 cups Water

Salt or Sugar (according to preferred taste) Cilantro leaves (optional)


1. Squeeze grated coconut in one cup water for firstsquee­ze, then set aside in a bowl.

2. Add two cups of water to grated coconut and squeeze the second time, then set aside in another bowl.

3. Divide the scraped corn kernels in two; set aside one portion.

4. Run the remaining half in a blender until the consistenc­y is smooth.

5. Boil one cup water in a pot.

6. Add in the remaining scraped corn kernels, and simmer for two minutes until fully cooked.

7. Put in the corn from the blender and the chopped ginger, and simmer for one minute.

8. Put in two cups of second-squeeze coconut milk, bring to a boil and simmer for one minute.

9. Put in one cup of first-squeeze coconut milk, and continue to simmer for another minute, stirring to mix the liquid well.

10. Add salt (if to be part of the main meal) or sugar (if intended as desert) according to preferred taste, stir well and simmer for two more minutes.

11. Transfer to four serving bowls, and top each bowl with cilantro leaf if preferred. Share and enjoy!

NOTE: More water may be added according to desired consistenc­y.

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