For your next pilaf, use white native corn instead of rice

Deviate from the usual


5 pcs. medium-sized white native corn

3 cups fresh straw mushrooms

10 pcs. cherry tomatoes, cut in halves

1 cup chicken or vegetable broth

2 tbsp. butter

1/8 cup purslane (dampalit)

5 pcs. garlic clove, coarsely chopped

1 small red onion, thinly chopped

Salt and pepper

Pansit-pansitan for garnish


  1. Boil corn for 2 hours or until cooked.
  2. Let corn rest for about 20 minutes, then shred.
  3. Heat oil in a sauté pan over medium heat then sauté onions and garlic until you start smelling the aroma. Add cherry tomatoes and sauté for about a minute. Add butter, mushrooms, and purslane. Continue sautéing.
  4. Add shredded corn and sauté for about 3 minutes until tender. Season with salt and pepper.
  5. Add chicken stock and let it simmer until the stock is almost gone.


This story originally appeared in Northern Living Heirloom Issue

TAGS: corn pilaf