Mais con Yelo
Sweet corn, crushed ice, and milk, topped with ice cream, pinipig, and cheese.
Servings 4
Calories 135kcal
Cost $4-$6
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.
Nutrition
Calories: 135kcal | Carbohydrates: 10g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 161mg | Potassium: 206mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 233mg | Iron: 1mg