Heat a cooking pot then pour-in olive oil.
When the oil becomes hot, saute the garlic and onions.
Put-in the shredded corn and stir.
Pour-in chicken broth and let boil. Simmer for 8 to 10 minutes.
Add salt and ground black pepper then cook for 2 minutes more.
Put-in the malunggay leaves. Stir and simmer for 2 minutes more.
Turn-off heat and transfer to a serving bowl.
Serve hot. Share and enjoy!