Mais con Yelo (Corn Shaved Ice Dessert)
Sweet corn, crushed ice, and milk, topped with ice cream, pinipig, and cheese for a sweet and salty contrast.
Servings 4
Cost $4-$6
Equipment
- Skillet (for toasting pinipig)
- Tall glasses
Ingredients
- 1 (14.75 oz) can cream-style corn (see note)
- 1 (15.25 oz) can whole kernel corn drained (see note)
- 4 cups crushed ice more as needed
- 1 cup evaporated milk more to taste
- 4 scoops ice cream (see note)
- 4 tablespoons grated cheese (see note)
- ½ cup pinipig toasted (see note)
- Sugar to taste (see note)
Instructions
- Toast the pinipig: Toast pinipig in a dry skillet over medium heat, stirring occasionally, until golden and crisp
- Layer the glasses: Spoon cream-style corn and whole kernels into a tall glass (add sugar if you like). Fill almost to the top with crushed ice.
- Add the toppings: 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, or sago to make it mroe special.