Mais con yelo: A refreshing sweet corn dessert recipe

Ingredients for Mais Con Yelo

• 600 g corn, kernels cut from cobs, cobs reserved

• 180 ml double cream

• 60 ml condensed milk

• 60 ml evaporated milk

• 100 g caster sugar, divided

• 10 g kosher salt, divided

• 75 g dark brown sugar

• Cornflakes (for serving)

How to make Mais Con Yelo

1. Set aside 150 g of corn kernels for the syrup. Transfer the remaining kernels to a large bowl.

2. Using the handle of a spoon or a butter knife, vigorously scrape the cobs over the bowl to release any remaining bits of kernels and as much corn liquid as possible.

3. Transfer the kernels and liquid to a blender. Blend on high speed until as liquefied as possible, about 1 minute (some small chunks are acceptable).

4. Pour the blended mixture onto a sheet of cheesecloth, then wring and twist the bundle to release the corn liquid into a medium bowl (you should yield 180–240 ml). Discard the solids.

5. Add 250 ml of single cream, 200 g of condensed milk, 120 ml of evaporated milk, 25 g of granulated sugar, 1 tsp of salt, and 500 ml of water to the bowl with the corn liquid, and whisk to combine.

6. Pour the mixture into a 33 x 23 cm baking dish. Freeze until icy around the edges, about 30 minutes.

7. Using a fork, scrape the granita every 30 minutes until the ice crystals are thick, icy, and flaky, about 2 hours. Cover tightly and freeze until ready to use.

8. Meanwhile, bring 100 g of brown sugar, the remaining 75 g of granulated sugar, the remaining 1 tsp of salt, and 250 ml of water to a boil in a medium saucepan over medium-high heat.

9. Cook, stirring occasionally, until the syrup is glossy and slightly thickened but still runny, about 10–15 minutes.

10. Add the reserved 150 g of corn, reduce the heat to medium-low, and cook, stirring occasionally, until the sauce thickens to the consistency of maple syrup and the corn is cooked through, about 3 minutes. Let cool, then chill in an airtight container until ready to serve.

11. Divide the syrup and corn among sundae glasses. Top with granita and sprinkle with cornflakes.

Do Ahead:

Granita and syrup can be made 5 days in advance. Keep the granita tightly wrapped in the freezer. Transfer the syrup to an airtight container and chill.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.