Heat the cooking pot then pour-in olive oil.
2 tablespoons extra virgin olive oil
Sauté the garlic and onions after the oil has heated up.
2 teaspoons garlic minced, 1 small onion chopped
Put-in the shredded corn and stir.
1 1/2 cups white corn shredded
Add the chicken broth and bring to a boil. Cook for 8–10 minutes.
2 to 3 cups chicken broth
Add salt and ground black pepper then cook for 2 minutes more.
salt and pepper to taste
Put-in the malunggay leaves. Stir and simmer for 2 minutes more.
1 cup malunggay leaves cleaned
Turn-off heat and transfer to a serving bowl.
Serve hot. Share and enjoy!