Best Mais Con Yelo Sweet Corn With Ice Maiz Con Hielo Recipes
MAIS CON YELO
In the Philippines, mais con yelo is a traditional dessert of crushed ice layered with corn kernels and sweetened milk. For this version, inspired by the "special halo-halo" served at chef Jonathan Dario Salvador's restaurant Inapuyan in Candon City, the milk and ice are combined with puréed corn to make a delicious granita, which is piled over fresh corn in syrup and topped with crunchy cornflakes.
Categories Dessert Frozen Dessert Milk/Cream Freeze/Chill Corn Philippines Peanut Free
Yield 4 servings
Number Of Ingredients 8
Steps:
- Set aside 1 cup corn kernels for the syrup. Transfer remaining kernels to a large bowl. Using the handle of a spoon or a butter knife, vigorously scape cobs over bowl to release any remaining bits of kernels and as much corn liquid as possible. Transfer kernels and liquid to a blender. Blend on high speed until liquefied as much as possible (there will still be some small chunks-that's okay), about 1 minute. Transfer to a sheet of cheesecloth, then wring and twist bundle to release corn liquid into a medium bowl (you should have ¾-1 cup). Discard solids.
- Add cream, condensed milk, evaporated milk, 2 Tbsp. granulated sugar, 3/4 tsp. salt, and 2 cups water to bowl with corn liquid and whisk to combine. Pour mixture into a 13x9" baking dish. Freeze until icy around the edges, about 30 minutes. Using a fork, scrape granita every 30 minutes until ice crystals are thick, icy, and flaky, about 2 hours. Cover tightly and freeze until ready to use.
- Meanwhile, bring brown sugar, remaining 6 Tbsp. granulated sugar, remaining 1 tsp. salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Cook, stirring occasionally, until syrup is glossy and slightly thickened but still runny, 10-15 minutes. Add reserved 1 cup corn, reduce heat to medium-low, and cook, stirring occasionally, until sauce is thickened to the consistency of maple syrup and corn is cooked through, about 3 minutes. Let cool, then chill in an airtight container until ready to serve.
- Divide syrup and corn among sundae glasses. Top with granita. Sprinkle with cornflakes.
- Do Ahead: Granita and syrup can be made 5 days ahead. Keep granita tightly wrapped in freezer. Transfer syrup to an airtight container and chill.
MAIS CON YELO (SWEET CORN WITH ICE) MAIZ CON HIELO
Make and share this Mais Con Yelo (Sweet Corn With Ice) Maiz Con Hielo recipe from Food.com.
Provided by chef1aB
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place whole kernels sweet corn and cream-style corn in a glass.
- Add crushed ice.
- Pour milk into the glass.
- Top with a small scoop of your favorite vanilla ice cream.
- Mix all ingredients with a spoon.
- Enjoy!
- Suggestions: You can use 2% or skim milk.
Nutrition Facts : Calories 208.7, Fat 8.9, SaturatedFat 5.3, Cholesterol 32.9, Sodium 290.8, Carbohydrate 28.3, Fiber 1.4, Sugar 10.2, Protein 6.9
MAIS CON HIELO
This is a light and refreshing dessert.It is simple to create and is a favorite of Filipinos! Tip: You can substitute sugar for Splenda like I do because my father is a diabetic.
Provided by PinayChef
Categories Dessert
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Set aside six dessert bowls or tall dessert glasses. Spoon 1/2 cup cream-style corn and 2 tablespoons sugar into each bowl or glass.
- Pour 1/2 cup milk or cream into each bowl then top with the crushed ice.
Nutrition Facts : Calories 265.6, Fat 9.5, SaturatedFat 5.8, Cholesterol 36.5, Sodium 133.6, Carbohydrate 37.6, Sugar 25, Protein 8.6
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