When corns are in season in the summer, people immediately grill or steam them. I usually make this corn soup, a staple when I was growing up in Manila. To me, slurping soup is one of the most comforting things you can do for yourself even if it’s 90 degrees outside. Even if you don’t have all the vegetables to make a nice stock, the natural sweetness of the corn is enough to make the broth tasty. Kale or even broccoli is a good substitute for the bok choy.
5 ears of fresh corn, kernels sliced off using a serrated knife
2 bunches of baby bok choy
1 medium red onion
2 garlic cloves, minced
1/2 pound of ground pork
red pepper flakes
salt, pepper, oil
1. In a stock pot, heat some oil and sautÃ© garlic until brown and onions until transparent. Add the ground pork and brown until cooked.
2. Add the greens and cook until slightly wilted. Add 8 cups of water and the corn and bring to a boil. Season with salt and pepper.
3. Ladle in soup bowls and sprinkle with red pepper flakes before serving.