Mais Con Yelo Recipe

As the summer heat comes, you better arm yourself with a refreshing dessert to quench your thirst. Enter this mais con yelo recipe for business, which leads to a yummy, icy-cold summer dessert.

A fantastic mix of sweet corn, crushed ice, and creamy milk, mais con yelo has earned a special place in the hearts of locals and tourists alike.

So, grab your kitchen tools and equipment and follow this recipe now.

What Is Mais Con Yelo?

Mais con yelo, also known as “maíz con hielo” in Spanish, is a popular Filipino dessert. The Filipino term translates to “corn with ice.” 

It’s an easy yet delectable frozen treat that features sweet corn, crushed ice, and creamy milk. Usually served in tall glasses or plastic cups, mais con yelo had been a staple during summer in the Philippines, letting the locals beat the heat.

In particular, the treat contains layers of sweetened corn kernels, crushed ice, and a drizzle of evaporated milk and/or sweetened condensed milk. These ingredients create a delightful balance of sweetness and creaminess

Sometimes, locals top mais con yelo with leche flan or pinipig (pounded and toasted glutinous rice flakes) to add texture. Tourists and locals enjoy this treat with a long spoon or a straw.

Where Did Mais Con Yelo Come From?

Mais con yelo originated in the Philippines. However, the dish has a heavy Spanish influence. 

While we can’t tell the exact origin of this dessert, people believe it was made during the Spanish colonization of the Philippines, which lasted for over 300 years (1565 to 1898).

In addition, locals see the dessert as a variation of another popular Filipino dessert called halo-halo, which translates to “mix, mix.” Other historians also believe the dessert was inspired by the Spanish granizado and the Japanese kakigori, shaved or crushed ice desserts.

However, mais con yelo is a simpler version of halo-halo. As you already know, it features sweet corn as its primary ingredient. 

Corn is a staple crop in the Philippines. Due to its abundance and the influence of Spanish cuisine, this unique dessert popped out during the Spanish colonization.

Today, it remains a famous and beloved summer quencher in the Philippines, enjoyed by locals and tourists for its refreshing taste and delightful texture.

Mais Con Yelo Cooking Tips

Follow these handy cooking tips to make the best mais con yelo:

1. Choose the right corn.

Use canned sweet corn kernels, not cream ones. The kernels give the treat its sweetness and texture. You can also use fresh corn kernels if you want. Just boil them in water with sugar until they become tender and sweet.

2. Crush the ice properly.

The ice should be finely crushed for an authentic experience. If possible, crush the ice to an almost snow-like consistency. 

3. Balance the treat’s sweetness.

Adjust the sweetness based on your needs. Choose between evaporated milk and sweetened condensed milk. Evaporated milk offers a creamier texture with less sweetness. On the other hand, sweetened condensed milk provides a richer and sweeter taste. You can also use both to find the perfect sweetness.

4. Layer the ingredients properly. 

Start with a layer of corn kernels at the bottom of the glass or cup, followed by a layer of crushed ice. Then, drizzle the milk over the top. 

5. Serve immediately.

Like any frozen dessert, you must enjoy this treat immediately before the ice melts.

Can You Use Mais Con Yelo Recipe for Business? 

Yes, you can use this mais con yelo recipe for business. To make your mais con yelo business stand out, offer different sizes to cater to everyone. 

The location also plays a crucial role in the success of your mais con yelo business. Choose a spot with high foot traffic, like a beach, park, or busy street. Additionally, you can set up a stall near schools, offices, or your neighborhood.

Quality ingredients will also set your product apart. So, invest in the best corn, milk, and toppings. Consider buying in bulk or partnering with local suppliers to keep your costs low.

Mais Con Yelo Recipe Ingredients

Here are the ingredients you must prepare:

1. Corn Kernels

You can also use freshly cooked corn kernels, but boil them in water with sugar before using them.

2. Crushed Ice 

Finely crushed ice (almost like snow) works best for this recipe. 

3. Evaporated Milk or Condensed Milk 

Adjust these to change the sweetness and creaminess. You can also use both until you find the perfect taste.

4. Optional Toppings 

You can use leche flan, ube halaya (purple yam jam), pinipig (pounded and toasted glutinous rice flakes), or a scoop of ice cream.

Mais Con Yelo Recipe

Cuisine: Filipino

Prep Time: 10 minutes

Cook Time: 0 minutes (canned sweet corn) or 10 to 15 minutes (boiling fresh corn)

Total Time: 10-25 minutes

Servings: 2

Ingredients

• 1 cup canned sweet corn kernels (drained)
• 2 cups crushed ice
• 1/2 cup evaporated milk and/or sweetened condensed milk
• Optional toppings: leche flan, ube halaya, pinipig, or a scoop of ice cream

Instructions

1. If you’re using fresh corn, boil the corn kernels in water with sugar first. Leave them to cool down before using them. Drain the liquid and set the kernels aside if you’re using canned sweet corn.

2. Crush the ice using a blender or ice crusher until it reaches a fine, snow-like consistency.

3. Prepare your plastic cups or tall glasses. Then, add a layer of sweet corn kernels at the bottom.

4. Next, add a layer of crushed ice on top of the corn kernels.

5. Then, drizzle evaporated milk and/or sweetened condensed milk over the ice. 

6. Complete the treat by adding optional toppings like leche flan, ube halaya, pinipig, or ice cream.

7. Serve with a long spoon. Enjoy!

Frequently Asked Questions

Conclusion

Looking for a refreshing treat to beat the summer heat? 

This yummy Filipino dessert features sweet corn, crushed ice, and creamy milk. So, grab a spoon and enjoy this crowd favorite by trying this mais con yelo recipe now!

About HICAPS

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