Ingredients:

9 pieces corn the native white one
1 package 0r 2 cups crushed chicharon
1/2 cup shrimps or hibe
1 cup sili leaves
1 medium onion sliced
4 cloves garlic chopped
2 medium eggplant sliced
1 L water
salt or fish sauce to taste

Preparation:

Prepare corns by using a cheese grater, i like the texture it's more creamy when cooked.
Wash the remainder of the cob in the water and scraping with the back of knife to take out all starches. Set aside.
In a heated pan add oil and saute onions and garlic until slightly brown, add hibe and the grated corn stir continuously to avoid lumps until the color lightens and consistency is somewhat sticky. Add the corn water, stir well and let boil for 15 minutes. Add the sliced eggplant and cover to cook, stirring occasionally to avoid lumps. When eggplants are cooked add chicharon, sili leaves and add patis, adjust to your taste and boil for another 5 minutes.
Serve Hot