📝 About This Recipe
Mais con Yelo is a beloved Filipino refreshment that translates literally to 'Corn with Ice.' This simple yet sophisticated dessert captures the essence of a tropical summer, balancing the crunch of sweet corn with the velvety richness of milk and the cooling sensation of shaved ice. It is a nostalgic staple of Philippine merienda, offering a delightful interplay of textures and a comforting sweetness that is both light and satisfying.
🥗 Ingredients
The Corn Base
- 1 can (425g) Whole Kernel Sweet Corn (drained, but keep 2 tablespoons of the brine)
- 1/2 cup Cream-style Corn (for added creaminess and body)
- 2-3 tablespoons Granulated Sugar (adjust according to the sweetness of the corn)
The Liquid Gold
- 1 cup Evaporated Milk (chilled; high-quality full cream for best results)
- 1/4 cup Condensed Milk (optional, for those who prefer a richer, sweeter profile)
- 1/4 teaspoon Vanilla Extract (to enhance the milky aroma)
The Foundation and Toppings
- 4 cups Shaved Ice (finely shaved, snow-like texture is ideal)
- 2 tablespoons Pinipig (toasted pounded young rice for crunch)
- 1/4 cup Cornflakes (a modern crunchy alternative to pinipig)
- 2 scoops Queso Ice Cream (traditional cheese-flavored ice cream for a salty-sweet kick)
- 1 tablespoon Cheddar Cheese (finely grated, for a savory garnish)
👨🍳 Instructions
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1
Begin by chilling your tall serving glasses in the freezer for about 10 minutes; this prevents the shaved ice from melting too quickly.
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2
In a small mixing bowl, combine the drained whole kernel corn and the cream-style corn. Stir gently to incorporate.
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3
Add the granulated sugar to the corn mixture. Stir until the sugar has completely dissolved into the corn juices.
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4
In a separate pitcher, whisk together the chilled evaporated milk, condensed milk (if using), and vanilla extract until smooth and uniform.
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5
If using pinipig, place them in a small dry skillet over medium-low heat. Toast for 2-3 minutes until they become fragrant and golden brown, then set aside to cool.
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6
Prepare your shaved ice. Use a manual ice shaver or an electric one to achieve a fine, fluffy texture—avoid chunky ice as it won't absorb the milk as well.
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7
Take your chilled glasses and place 3 tablespoons of the corn mixture at the bottom of each glass.
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8
Pack the shaved ice into the glass until it is about three-quarters full. Gently press down so it holds its shape.
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9
Pour half of your milk mixture over the ice. Watch as it seeps through the crevices, reaching the corn at the bottom.
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10
Add another layer of the corn mixture (about 2 tablespoons) on top of the ice.
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11
Fill the remainder of the glass with more shaved ice, creating a slight mound or dome at the top.
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12
Drizzle the remaining milk mixture generously over the top of the ice dome.
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13
Place a scoop of Queso (cheese) ice cream right on the peak of the ice mound for an authentic Filipino touch.
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14
Garnish with a sprinkle of toasted pinipig, cornflakes, and a light dusting of grated cheddar cheese.
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15
Serve immediately with a long sundae spoon. Encourage your guests to mix the layers thoroughly before eating to ensure every bite has the perfect ratio of corn, milk, and ice.
💡 Chef's Tips
For the best texture, use an electric ice shaver that produces 'snow' rather than crushed ice; this allows the milk to emulsify perfectly. If you cannot find pinipig, toasted puffed rice cereal or crushed cornflakes provide a similar and delicious crunch. Always use chilled evaporated milk; using room temperature milk will cause the ice to melt instantly into a watery mess. Adjust the sweetness by varying the amount of condensed milk—some prefer it milky and light, while others love a syrupy, rich dessert. For an extra gourmet touch, use fresh sweet corn that has been steamed and sheared off the cob instead of canned corn.
🍽️ Serving Suggestions
Pair with a salty snack like 'Pancit Bihon' (Filipino rice noodles) to balance the sweetness of the dessert. Serve alongside 'Puto' (steamed rice cakes) for a traditional Filipino afternoon merienda. Great as a palate cleanser after a heavy, savory meal like Adobo or Lechon Kawali. Enjoy on a hot afternoon with a side of 'Turon' (banana spring rolls) for a texture-rich snack experience.