Mais con Yelo
Mais con Yelo is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Set aside 1 cup corn kernels for the syrup.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSet 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
