Binatog is a Filipino boiled corn snack topped with freshly grated coconut and sugar. It is made with white kernel corn boiled until puffed and starts to break out. Some likes to add butter and use salt instead of sugar but with this recipe, I kept it simple and just how I like it, topped with grated coconut and sugar. Binatog is a popular street food in some part of the Philippines and a favorite snack of Filipinos. My Ilonggo family does not and never heard of this snack so now they do. This Filipino snack is so easy to make and so simple yet very delicious specially with iced cold coke.

While I was cooking this, I can't help but remember my childhood and growing up in Pasig Rizal where my maternal grand mother would take me to the market, and in exchange she would buy me binatog wrapped in banana leaves from the local street vendor. She makes sure I finished it all and I think that is were I got my big appetite for food.

With this Binatog recipe, hominy Mexican style corn in a can is usually used but instead I used glutinous corn purchased from 99 Ranch Market in Plano, TX. and seems like it turns out better. Not mushy or watery. You can always use either hominy or white corn or this glutinous corn. I would say whatever is available and boiling time varies. Give this simple recipe a try and share with family and friends. Let me know how you like it. Save this recipe or Pin It for later use.

Glutinous Corn

Binatog Ingredients
  • 35 oz glutinous corn (sweet corn)
  • pinch of salt
  • water
  • 1 cup grated coconut 
  • sugar

  1. Fry corn kernels from the ears. (I slowly used a small knife to remove one row of the corn kernels and manually removed the rest using my hand)
  2. In a medium deep pot, boil around 3 cups of water. Once water starts to boil, add corn kernels and a pinch of salt. Cover pot and continue to boil over medium heat for about 30 minutes. Stir and check every few minutes making sure the corn is boiled until tender and the water won't dry out. Add more water if needed. 
  3. Reduce heat and simmer for another 30 minutes or until corn kernels is tender, burst open and water starts to thicken. *If you are using canned hominy, boil hominy with liquid from can for about 10-15 minutes until kernels burst open. 
  4. Drain the water if needed and place boiled corn in a serving plate. 
  5. Top with sugar (or salt, depending on your preference) and grated coconut or serve sugar and grated coconut on the side. Enjoy! 

(click on name link below the picture to see complete recipe)

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