Mais Con Yelo Food

MAIS CON YELO

Mais con Yelo image

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

Ingredients

4 ears of corn, kernels cut from cobs (2 1/2-3 cups), cobs reserved
3/4 cup heavy cream
1/4 cup condensed milk
1/4 cup evaporated milk
8 Tbsp. granulated sugar, divided
1 3/4 tsp. kosher salt, divided
1/4 cup plus 2 Tbsp. dark brown sugar
Cornflakes (for serving)

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 HIELO

Mais Con Hielo image

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

Ingredients

2 canned corn, Creamed
3/4 cup sugar
3 cups evaporated milk or 3 cups fresh cream
crushed ice

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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