Makes 4-6 servings
Preparation and cooking time: 45 minutes


4 tablespoons oil
2 tablespoons butter
1 cup red onion, sliced
¼ cup garlic, minced
2 cups white corn kernels
1½ cups white corn, grated
8 cups chicken broth
½ cup fresh milk
½ tablespoon salt
1 tablespoon ground black pepper
2 cups dahon ng sili
½ cup cheese, grated

1 cup flour
½ tablespoon salt
½ tablespoon ground black pepper
10 pieces tawilis, cleaned and dried

1. In a large pot over medium heat, sauté onions and garlic in butter and oil until fragrant.
2. Add white corn kernels and grated white corn and continue sautéing until toasted. Deglaze the pan with chicken broth and bring to a boil.
3. Add milk, salt, and pepper and stir until well combined. Bring to a boil and add dahon ng sili. Mix until well combined and leaves are wilted. Stir in cheese. Set aside.

1. In a bowl, combine flour, salt, and ground black then mix until well combined. Dip tawilis in flour mixture to fully coat.
2. Fry breaded tawilis until crispy and golden.
3. Top crispy tawilis over hot bowl of soup or serve on the side. Enjoy!

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