You know what's wild? Everyone raves about halo-halo, but let me tell you about my true Filipino dessert love: Mais Con Yelo.
While halo-halo throws every sweet thing but the kitchen sink at you, this corn and ice dessert keeps it beautifully simple. Sweet yellow corn, shaved ice, and that perfect milk combo create magic in a glass. It's like summer in the Philippines decided to take a more chill approach.
I'd pick this over halo-halo any day, especially when Manila's heat is trying to melt me into a puddle. You can whip this up in minutes without hunting down a dozen ingredients.
Let me show you how to make my favorite beat-the-heat dessert.
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Why You'll Love This Recipe
- Quick and simple 15-minute preparation
- Customizable sweetness and toppings
- Budget-friendly ingredients
- Perfect balance of creamy and icy textures
- Kid-friendly dessert
Ingredients
The ingredients in Mais Con Yelo are carefully chosen to create the perfect balance of flavors and textures. Sweet yellow corn provides a natural sweetness and pleasant chewiness that contrasts beautifully with the light, fluffy shaved ice.
The combination of condensed and evaporated milk creates a creamy richness that binds everything together, while a touch of sugar enhances the corn's natural sweetness. Optional toppings like cheese add a savory counterpoint that elevates this simple dessert into something truly special.
Each component plays an essential role in making this refreshing treat a beloved Filipino classic.
Main Components:
- 2 cups sweet yellow corn kernels
- 4 cups shaved ice
- ½ cup sweetened condensed milk
- ½ cup evaporated milk
- 2 tablespoons white sugar
Optional Toppings:
- Grated cheese
- Saging na saba (cooking banana), sliced
- Corn flakes
- Vanilla ice cream
- Leche flan pieces
Equipment
- Shaved ice machine or blender - Creates the fine, snow-like ice that gives this dessert its signature texture
- Tall serving glasses - Showcases the beautiful layers and provides enough room for all ingredients
- Measuring cups - Ensures consistent results with proper ingredient proportions
- Large pot - For cooking fresh corn kernels to the perfect tenderness
- Corn kernel stripper - Makes removing kernels from fresh corn cobs quick and easy
- Spoons - For serving and enjoying the dessert
How To Make
- Prepare the corn. For fresh corn, carefully cut the kernels off the cob and boil them in water for 5 minutes until tender. If using canned or frozen corn, simply warm it slightly and drain. Let the corn cool while you prepare other ingredients.
- Make your shaved ice using a shaving machine or blender. You want the ice to be very fine and snow-like for the best texture. Set this aside but work quickly so it doesn't melt.
- Layer your dessert. Put 1 cup of the prepared corn kernels at the bottom of your tall glass. This creates the sweet foundation of your dessert.
- Add the ice. Place 2 cups of your shaved ice on top of the corn, packing it gently.
- Pour the milk mixture. Add ¼ cup each of condensed milk and evaporated milk over the ice. Sprinkle 1 tablespoon of sugar on top. The milk will naturally start drizzling down through the ice to create lovely layers.
- Add toppings. Finish with any combination of grated cheese, sliced saging na saba, corn flakes, vanilla ice cream, or leche flan pieces.
- Serve immediately while the ice is still frozen. Give everything a gentle stir with your spoon before eating to mix all the flavors together. Each spoonful should have a perfect mix of sweet corn, creamy milk, and refreshing ice.
Tips from Lola's Kitchen
- Use the freshest corn possible - During peak season (May-August), fresh sweet corn will give you the best flavor. Look for bright yellow kernels that are plump and juicy.
- Pre-chill your glasses - Place your serving glasses in the freezer for 10-15 minutes before assembling the dessert to keep the ice from melting too quickly.
- Layer carefully - Pour milk gradually in a circular motion to ensure even distribution throughout the dessert.
- Save the corn water - Don't discard the water used to boil fresh corn. It makes a delicious base for corn tea or can be used in soups.
- Texture matters - The finer the ice, the better the eating experience. Coarse ice crystals don't blend as well with the milk and corn.
Substitutions
- Corn options - Fresh sweet corn is ideal, but canned or frozen sweet corn works well too. If using canned corn, choose one packed in water rather than with salt or sugar.
- Milk variations - If condensed milk is too sweet, try a combination of heavy cream and sugar. For a lighter version, use all evaporated milk with a touch of honey.
- Ice alternatives - If you don't have a shaved ice machine, crushed ice from a blender will work, though the texture will be slightly different.
- Dairy-free option - Substitute with coconut milk and coconut cream for a tropical dairy-free version.
- Natural sweeteners - Replace white sugar with honey or maple syrup for a different flavor profile.
Troubleshooting
- Too sweet? Reduce the amount of condensed milk and add more evaporated milk or a splash of regular milk to balance.
- Ice melting too quickly? Use finer shaved ice, pre-chill your glasses, and serve immediately. Keep ingredients cold before assembly.
- Corn not sweet enough? Add a teaspoon of honey to the corn while it's still warm, or try a different brand of sweet corn.
- Uneven flavor distribution? Stir gently before eating to ensure every spoonful has the perfect balance of ingredients.
- Corn too tough? Cook fresh corn a few minutes longer or choose young, tender corn. For canned corn, ensure it's properly warmed through.
Storage & Reheating
- Store components separately - Cooked corn can be refrigerated in an airtight container for up to 3 days.
- Never store assembled dessert - The ice will melt and create a soggy mixture that loses its appealing texture.
- Reheating corn - If using refrigerated pre-cooked corn, you can warm it in the microwave for 30 seconds if desired, then cool before assembling.
- Milk mixture - Can be combined and stored in the refrigerator for up to 2 days in a sealed container.
- Always use fresh ice - Shave ice right before assembling for the best texture and experience.
FAQ
Can I use white corn instead of yellow corn?
Yellow sweet corn is traditional and has a sweeter flavor that works better in this dessert, but white corn can be used if you add a bit more sugar.
How fine should the ice be?
As fine as possible, ideally snow-like in texture. This allows the ice to absorb the milk better and creates a smoother eating experience.
Can I prepare this in advance for a party?
Prepare all components separately and keep them refrigerated, then assemble individual servings right before serving. The dessert loses its appeal once the ice begins to melt.
Is this dessert always served cold?
Yes, the contrast between the cold ice and sweet corn is what makes Mais Con Yelo special. Using warm corn can actually enhance the flavor contrast.
Why add cheese as a topping?
The salty notes of cheese create a delicious sweet-salty contrast that's popular in Filipino desserts. Mild cheeses like cheddar or American cheese work best.
Can I make this without a shaved ice machine?
Yes, you can use a powerful blender to crush ice very finely, though the texture won't be quite the same as properly shaved ice.
How do I prevent the milk from pooling at the bottom?
Pour the milk slowly over the ice in a circular motion, and use finer shaved ice which absorbs the milk better.
Is there a healthier version of this dessert?
Use fresh corn instead of canned, reduce the condensed milk, and use low-fat evaporated milk. You can also swap sugar for a natural sweetener.
Related
Looking for other recipes like this? Try these:
Mais Con Yelo (Filipino Sweet Corn with Shaved Ice)
Equipment
- Shaved ice machine or blender (pandurog ng yelo)
- Tall serving glasses (mataas na baso)
- Measuring cups (pansukat)
- Large pot (for cooking fresh corn)
- Corn kernel stripper (if using fresh corn)
Ingredients
Main Components:
- 2 cups sweet yellow corn kernels mais na matamis
- 4 cups shaved ice yelong dinurog
- ½ cup sweetened condensed milk kondensadang gatas
- ½ cup evaporated milk ebaporadang gatas
- 2 tablespoons white sugar asukal
Optional Toppings:
- Grated cheese kinatang keso
- Saging na saba cooking banana, sliced
- Corn flakes
- Vanilla ice cream
- Leche flan pieces
Instructions
- Prepare the corn first. For fresh corn, carefully cut the kernels off the cob and boil them in water for 5 minutes until tender. If using canned or frozen corn, simply warm it slightly and drain. Let the corn cool while you prepare other ingredients.
- Make your shaved ice using a shaving machine or blender. You want the ice to be very fine and snow-like for the best texture. Set this aside but work quickly so it doesn't melt.
- Get a tall glass ready. Put 1 cup of the prepared corn kernels at the bottom of your glass. This creates the sweet foundation of your dessert. Now add 2 cups of your shaved ice on top of the corn, packing it gently.
- Pour your milk mixture next. Add ¼ cup each of condensed milk and evaporated milk over the ice. Sprinkle 1 tablespoon of sugar on top. The milk will naturally start drizzling down through the ice to create lovely layers.
- Now for the fun part - toppings. Add any combination of grated cheese, sliced saging na saba, or cornflakes that you like. If you're feeling fancy, add a scoop of vanilla ice cream on top.
- Serve your Mais Con Yelo right away while the ice is still frozen. Give everything a gentle stir with your spoon before eating to mix all the flavors together. Each spoonful should have a perfect mix of sweet corn, creamy milk, and refreshing ice.
Tips from Lola's Kitchen
- Use fresh sweet corn during peak season (May-August)
- Chill glasses before serving
- Pour milk gradually for even distribution
- Save corn water for making corn tea
Nutrition
The Story Behind Mais Con Yelo
Mais Con Yelo, a beloved Filipino dessert, emerged from the creative fusion of American colonial influence and Filipino ingenuity. While corn was introduced to the Philippines during the Spanish colonial period, it wasn't until the American presence in the early 1900s that sweet yellow corn varieties became widespread throughout the archipelago. This particular type of corn, sweeter and more tender than its native counterparts, inspired local cooks to experiment beyond traditional savory preparations.
The practice of combining shaved ice with milk and sweet toppings was already popular in the Philippines through desserts like halo-halo. However, someone—whose identity has been lost to time—had the brilliant idea to pair sweet corn with this cooling combination. The dessert quickly spread throughout Manila's streets and eventually became a staple in homes and small eateries across the country, particularly during the sweltering summer months.
The genius of Mais Con Yelo lies in its simplicity. Unlike its more elaborate cousin halo-halo, this dessert focuses on the natural sweetness of corn enhanced by milk and sugar. Its name directly translates to "corn with ice" - "mais" being corn and "yelo" (hielo in Spanish) meaning ice. Some food historians suggest that the dessert first gained popularity in the farming regions of Central Luzon, where fresh sweet corn was abundant during harvest seasons.
Today, Mais Con Yelo remains a testament to Filipino culinary creativity, transforming simple ingredients into a refreshing treat that perfectly suits the tropical climate. While modern variations might include additional toppings like cheese or ice cream, the core combination of sweet corn, shaved ice, and milk continues to capture the essence of Filipino summer refreshments.
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