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.
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
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
- First, if using fresh corn (sariwang mais), remove kernels from the cob (ilayo ang butil mula sa buho) and boil in water at medium-high heat (190°C) for 5 minutes until tender (malambot). For canned or frozen corn, simply thaw and drain. While corn cooks, prepare your shaved ice (dinurog na yelo) using a shaving machine or blender.
- Take a tall glass (mataas na baso) and layer 1 cup of corn kernels at the bottom. Pack 2 cups of shaved ice on top of the corn. Pour ¼ cup each of condensed milk (kondensadang gatas) and evaporated milk (ebaporadang gatas) over the ice. Sprinkle 1 tablespoon of sugar (asukal).
- For added richness, top with grated cheese (keso), sliced saging na saba, or cornflakes as desired. Add a scoop of vanilla ice cream if making the special version. Serve immediately while ice is still frozen (habang hindi pa natutunaw ang yelo). Mix gently with a long spoon (haluin ng dahan-dahan gamit ang mahabang kutsara) before eating to combine all flavors.
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
Traditional Serving Suggestions
- Serve as merienda (afternoon snack)
- Pair with bibingka or puto
- Offer during family gatherings
- Perfect after swimming or beach activities
Troubleshooting
- Too sweet: Reduce condensed milk, add more ice
- Too watery: Use less milk, more corn
- Ice melts too fast: Use finely shaved ice, serve in chilled glasses
- Corn too tough: Cook longer or use young corn
Ingredient Alternatives
- Corn: Canned or frozen sweet corn
- Condensed milk: Cream + sugar
- Shaved ice: Crushed ice (though texture differs)
- Evaporated milk: Fresh milk or coconut milk
Storage & Reheating
- Store cooked corn separately for up to 3 days
- Do not store assembled dessert
- Reheat corn in microwave for 30 seconds if desired
- Always use fresh ice when assembling
Variations
- Mais Con Yelo Special
- Add leche flan and ice cream
- Tropical Version
- Include mango and nata de coco
- Corn Lover’s Dream
- Add corn flakes and corn pudding
FAQs
Q: Can I use white corn? A: Yellow sweet corn is traditional and sweeter Q: How fine should the ice be? A: As fine as possible for best texture (parang snow) Q: Can I prepare this in advance? A: Prepare components separately, assemble just before serving
Mais Con Yelo (Filipino Sweet Corn with Shaved Ice)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.
