Mais con Hielo: Filipino Sweet Corn Shaved Ice
Dan
Filipino shaved ice | Sweet corn | Summer merienda
Mais con hielo is cold, milky, sweet, and crunchy-chewy, layering corn with shaved ice, milk, sugar, and playful toppings.
Why make it: This no-cook dessert uses pantry corn and a blender-friendly crushed ice option, making it easier than full halo-halo but still deeply nostalgic.
Fresh From the Kitchen
About This Recipe
Mais con hielo is a Filipino iced dessert made with sweet corn, shaved or crushed ice, milk, sugar, and optional toppings such as cheese, cereal, or ice cream.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the corn
Canned sweet corn is the easiest year-round option. Frozen corn works well if thawed and chilled.
For the ice
Fine shaved ice is best, but crushed ice from a blender makes a practical home version.
Mais con Hielo Recipe
This no-cook dessert uses pantry corn and a blender-friendly crushed ice option, making it easier than full halo-halo but still deeply nostalgic.
Shopping List
- sweet corn kernels
- shaved ice or crushed ice
- evaporated milk
- condensed milk
- sugar
- cornflakes
- cheddar cheese optional
- vanilla ice cream optional
- pinipig optional
Ingredients
Corn Base
- 2 cups sweet corn kernels, chilled
- 2 tablespoons sugar, or to taste
- Pinch of salt
Milk and Ice
- 4 cups shaved or finely crushed ice
- 1 cup evaporated milk
- 1/4 cup condensed milk, plus more to taste
Toppings
- Cornflakes or pinipig
- Grated mild cheddar, optional
- Vanilla or corn ice cream, optional
Instructions
- Chill the corn, milk, glasses, and toppings before assembling.
- Stir corn with sugar and a tiny pinch of salt.
- Divide corn among tall glasses or bowls.
- Pack shaved or crushed ice over the corn.
- Pour evaporated milk and condensed milk over the ice.
- Add cornflakes, pinipig, cheese, or ice cream.
- Serve immediately with long spoons and mix before eating.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Mais con Hielo
- Chill everything: Cold ingredients keep the ice from melting too quickly.
- Do not skip the salt: A tiny pinch makes the corn taste brighter.
- Use tall glasses: You need room to mix.
- Sweeten at the table: Condensed milk lets each person adjust.
How To Serve And Store
Serve right away as a summer dessert or merienda. Store corn and toppings separately; assemble only when ready to eat.
Common Questions
Can I use frozen corn?
Yes. Thaw, drain, and chill it first.
Do I need shaved ice?
It is ideal, but finely crushed ice works.
Is cheese traditional?
Some families love the salty cheese contrast; keep it optional.
Can I make it dairy-free?
Use coconut milk and a dairy-free condensed milk alternative.
Does mais con hielo need cheese, cereal, ice cream, or just corn and milk? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino dessert and bakery source research from Panlasang Pinoy, Kawaling Pinoy, The Dusky Kitchen, and Filipino-American dessert sources in the site roadmap.
