Skip to content

AI-generated image

Share this recipe

Mais con yelo

Sweet corn shaved ice

Mais con yelo: shaved ice with sweet corn, sugar and evaporated milk

The simplest of the Filipino ice desserts, mais con yelo turns up at carinderias and beach stalls from Batangas to Davao in the dry months of March to May. A tall glass is layered with sweet corn kernels and sugar, buried in finely shaved ice and drowned in evaporated milk, and you stir it all into a cold, milky slush with a long spoon. Some add a scoop of vanilla ice cream or crisp rice cereal on top. Chef's tip: shave or crush the ice as finely as you can; chunky ice cubes leave the milk and corn sitting apart instead of blending into a soft slush.
Total time
10 min
Difficulty
easy
Serves
4
One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves4
  • 10 ½ oz sweet corn kernelstinned and drained, or cooked fresh
  • 4 tbsp white sugar
  • 1 ⅓ lb icefinely shaved or crushed
  • 1 ¼ cups evaporated milkchilled
  • 4 scoops vanilla ice cream (optional)

Shop this recipe on Amazon

What you'll need

Spices & pantry

Fresh ingredients (3)

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/4 done
  1. Step 1: Mix 10 ½ oz sweet corn kernels with 4 tbsp white sugar and leave for 5 minutes, stirring once, so the sugar starts to dissolve.

    5 min
  2. Step 2: Shave or blitz 1 ⅓ lb ice in short bursts in a blender until it looks like snow.

    2 min
  3. Step 3: Spoon the sweetened corn into 4 tall glasses and pile the shaved ice on top.

    2 min
  4. Step 4: Pour 1 ¼ cups evaporated milk over each glass, top with 4 scoops vanilla ice cream if you like, and serve at once with long spoons for stirring.

Nutrition per serving

Calories
210 kcal
Protein
7 g
Carbs
36 g
Fat
6 g
Fibre
2 g

Nutrition values are estimates.

K
Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does mais con yelo take?
About 10 minutes in total.
How many people does it serve?
4 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?
Yes. It has no meat or fish.
Is it gluten free?
Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of white sugar?
Caster sugar, same amount.
What can I use instead of evaporated milk?
Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Sign in to rate and review this recipe.

Tiyula itumBlack beef soup

Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.

by KrazyBadal 2 views

Kartoshka cakeCocoa and cake crumb truffles

Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.

by KrazyBadal 2 views

Undu walaluFried urad dal rings in treacle

Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.

by KrazyBadal 2 views

Perfect for:Summer coolers