Mais con yelo is one of those simple Filipino treats that hits the spot on a hot day.
It's made with sweet corn, crushed ice, and milk, then topped with pinipig and cheese for that sweet-salty combo.
I used both cream-style corn and whole kernels so every spoonful is full of corn flavor.
Add a scoop of ice cream if you want to make it extra special.
Jump to:
Ingredients You'll Need
Notes and Substitutions
- Corn: I like using a mix of cream-style corn for flavor and whole kernels for texture.
- Sweetener: Add sugar to taste. You can swap with condensed milk for something sweeter and creamier or use simple syrup if you want it to dissolve right away.
- Toppings: A scoop of ice cream makes it extra special - queso, corn, mango, vanilla, or ube. Don't skip the grated cheese (Quickmelt or Eden cheese) if you love that sweet-and-salty contrast. Pinipig is classic, but you can also use toasted rice cereal, cornflakes, or chopped barquillos for that crunch.
- Extras (optional): Leche flan, nata de coco, langka, or sago if you want to make it more special.
How to Make Mais con Yelo (Step-by-Step)
Step 1: Toast the pinipig
Toast the pinipig (about ½ cup) in a dry pan over medium heat, stirring every now and then so it doesn't burn.
Cook until it turns lightly golden and crisp.
Step 2: Layer the glasses
In a tall glass, spoon in cream-style corn and whole kernels - use as much or as little as you like.
Add some sugar if you want it sweet.
Add plenty of crushed or shaved ice until the glass is almost full.
Step 3: Add the toppings
Top it off with a scoop of ice cream, a sprinkle of grated cheese, and toasted pinipig.
Drizzle with evaporated milk and serve right away with a long spoon.
Mais con yelo is best enjoyed right away while the ice is still fluffy.
Recipe FAQs
Mais con yelo (sometimes spelled maíz con hielo, from the Spanish "corn with ice") is a classic Filipino iced dessert made with sweet corn, milk, and crushed ice. It's like a simpler, corn-centered take on halo-halo.
Yes! Use fresh sweet corn - just boil the kernels until tender, then use them the same way.
No, but using both gives you more corn flavor and texture.
Processed cheese like Eden or Quickmelt is classic for that sweet-and-salty contrast.
Not quite. Halo-halo has lots of mix-ins and is more elaborate, while mais con yelo keeps it simple with corn as the star.
More Corn Recipes
- Chicken and corn soup: Soup with chicken, sweet corn, and egg ribbons.
- Crab and corn Soup: Sweet corn and crab in a thick, savory broth.
- Maja blanca: Coconut pudding with corn, topped with latik or toasted coconut.
- Ginataang mais: Sweet corn and glutinous rice cooked in coconut milk.
- Adobong mais: Sautéed fresh corn with garlic and butter.
Drinks and Cold Treats You May Like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Mais con Yelo
Equipment
- Small pan (for toasting pinipig)
- Tall glasses
Ingredients
- 1 (14.75 oz) can cream-style corn
- 1 (15.25 oz) can whole kernel corn drained
- 4 cups crushed ice more as needed
- 1 cup evaporated milk more to taste
- 4 scoops ice cream
- 4 tablespoons grated cheese
- ½ cup pinipig toasted
- Sugar to taste
Instructions
- Toast pinipig in a dry pan over medium heat, stirring occasionally, until golden and crisp
- Spoon cream-style corn and whole kernels into a tall glass (add sugar if you like). Fill almost to the top with crushed ice.
- Top with ice cream, grated cheese, and toasted pinipig. Drizzle with evaporated milk and serve right away with a long spoon.
Notes
- Corn: Use a mix of cream-style for flavor and whole kernels for texture.
- Sweetener: Sugar to taste, or swap with condensed milk or simple syrup.
- Toppings: Add a scoop of ice cream (queso, corn, mango, vanilla, or ube). Sprinkle grated cheese (Quickmelt or Eden) for that sweet-and-salty contrast, plus pinipig for crunch (or toasted rice cereal, cornflakes, or chopped barquillos).
- Extras (optional): Leche flan, nata de coco, langka, or sago to make it mroe special.
Uri says
Your mais con yelo looks really good im salivating!
Nora Reyes says
Hi Uri! Thank you so much!