Corn and Corn
Yellow corn and white corn
I always knew there was white corn and yellow corn available here in the country, or at least in Manila. It wasn’t until I started researching for this blog that I realize that maize, which I find repeatedly mentioned whenever I watch TV as an African or South American corn, is the same white corn that I have been eating all my life. Though the different varieties give it different looking kernels, like purple colored ones. Or the white and purple combination. They are all thick and starchy as opposed to the sweet yellow ones.
I came home a couple of days ago with both kinds of corn, sweet and starchy, cooked and ready for eating.Loving corn, I was ecstatic to find the option (or to just have the assortment, not an option, since I had both) available for me.
The usual suam
I started my dinner with the white corn soup, which I have already talked about here. The consistency is so thick, that it should be called corn chowder instead (it varies according to how starchy the corn is at that time). This batch is absolutely thick, which is so good. I finished the soup immediately.
I had rice afterwards and finished it with some of the yellow corn for “dessert”. I obviously overloaded in carbohydrates during the meal. But it’s corn!!! 
This was sweet, and it was sweet without cheating (meaning it was steamed with just water, not water with sugar and a touch of salt) and it was delicious. Time of the season again to fill our tummies with great corn. Since the rest of the year, it’s too expensive to have two kinds on the table (Well not really, but just more expensive)
Yellow corn
