Mais Con Yelo
By OcadoLife
Published on 08 September 2023
This refreshing Mais Con Yelo dessert from Manila-born recipe developer and food stylist Kristine Gonzalo-Jakobsson, translates to ‘corn with ice’, and is a national treasure in the Philippines! Traditionally it’s made with shaved ice, but is just as good with crushed ice – make your own by blitzing ice cubes in a strong blender. You can also use tinned sweetcorn to save time. It makes a mouthwatering end to a Filipino feast of Kristine’s Pork Belly Skewers with Adobo Glaze served with her Corn Ribs with Spicy Mayo.Time and servings
10 minsTotal time
6Servings
10 minsPrep time
Ingredients
- 2 corn-on-the-cob, cooked, kernels sliced off and chilled until needed
- 2 tsp condensed milk, plus extra for drizzling (optional)
- 12 tbsp whole or evaporated milk
- 6 handfuls frosted corn flakes
- 6 scoops vanilla ice cream
Method
Step 1
For each serving, place 3 tbsp sweetcorn in the bottom of a sundae or tall glass. Top with 1-2 handfuls of crushed ice (blitzed in a blender). Add 1 tsp condensed milk, followed by 2 tbsp whole or evaporated milk.Step 2
Add a small handful of corn flakes, then a scoop of ice cream. Drizzle over a little more condensed milk to finish, if you like.