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Yellow Coconut Corn Oaxaca Cheese Crumble Alugbati, Truffle Oil and Popcorn (Suwam na Mais)



– 2 tablespoons Real California butter – 4 tablespoons garlic – 2 cups fresh yellow corn – 2-3 cups chicken stock – ½ cup coconut cream – ½ cup Real California cream – ¼ cup Real California sour cream – ½ cup Real California Oaxaca Cheese, grated – 1 cup alugbati tips and leaves – 100 grams plain popcorn, unsalted – 2 tablespoons truffle oil – salt and pepper to taste – Real California Oaxaca Cheese, grated for garnish :Oaxaca Cheese, International, Filipino, Coconut, Corn, Hispanic Cheese
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Sauté garlic and corn in butter in a pot on medium heat. Add chicken stock and continue to simmer for a few more minutes. Add coconut cream, cream, and sour cream. Season with salt and pepper to taste. Por into a blender and blend until smooth.

Put the mixture back into pot and add the cheese. Set aside.

Ladle into individual soup bowls. Garnish with alugbati tips and leaves, extra cheese and popcorn. Drizzle with truffle oil. Serve.

Makes 4 Servings

Recipe Courtesy of Chef Sau Del Rosario