The Refreshing Filipino Dessert I’ve Loved Since Childhood

One of the most popular summer snacks or desserts in the Philippines is maiz con hielo, or iced corn with milk. It’s sold as a street food at corner eateries or is easily prepared at home. Peak sweet corn season is the best time to enjoy a tall glass of maiz con hielo.

What Is Maiz Con Hielo?

Maiz con hielo (or “mais con yelo” in the Tagalog dialect) is a classic Filipino treat consisting of layers of corn kernels, shaved ice, milk, and assorted toppings of choice, like pinipig (Filipino rice crisps) or even a scoop of ice cream. The thought of it brings back fond childhood memories.

When we were kids, my sister and I rushed home from school eager for the snacks my mother prepared for us, often from fruits or vegetables grown in our backyard. Corn was abundant and, along with rice, is a staple of many Filipino meals.

On some lucky days, as soon as we walked into the house, even before putting down our book bags, we’d rush to the table where parfait glasses filled with corn kernels and swirled with chilled milk and ice were waiting for us. In the hot summer months of the Philippines, maiz con hielo was the refreshing treat we craved after playing outdoors.

Through the years and as a mother myself now, I have carried on this tradition of making maiz con hielo for my own family. Preparing the corn involves removing the husks and the silks, then boiling the ears for about 5 minutes until the kernels are tender. Stripping off the cooked corn kernels and adding them to this easy ice-cold extravaganza is my favorite thing to do.

Key Ingredients for Maiz Con Hielo

• Cooked corn kernels: Use kernels stripped from fresh corn for the best flavor, or use canned or thawed frozen corn.
• Crushed or shaved ice: The ice is an important part of this dessert; use a shaved ice maker if you have one for the very best texture, or crush the ice in a blender or food processor.
• Milk: Whole, low-fat, or skim milk will all work here; use whatever is your preference. Traditionally, Filipinos use canned evaporated milk mixed with sweetened condensed milk.
• Sugar: A tablespoon of granulated sugar can be added to each serving if desired.
• Optional toppings: Vanilla ice cream, Rice Krispies or Corn Flakes cereal, or a slice of flan custard are all delicious on top. For most Filipinos, cheese-flavored or corn-flavored ice cream is the preference for maiz con hielo; these are sold in Asian markets if you’d like to try them.

How To Make Maiz con Hielo

To make four servings, you’ll need:

• Ice cubes to make 2 cups shaved or crushed ice
• 2 cups corn kernels, cut from 3 large ears cooked sweet corn, drained from 1 (15.25-ounce) can whole kernel corn, or thawed from frozen
• 2 cups milk, divided
• 2 tablespoons granulated sugar, divided
• Optional toppings (add at least 1): vanilla ice cream, Rice Krispies or Corn Flakes cereal, and/or a small slice of flan

Shave the ice cubes using a shaved ice maker if available, or crush the ice cubes using a blender or food processor until the ice is in small bits, but not melted. 

Add 1/2 cup corn kernels to each of four parfait glasses or cereal bowls. Add about 1/2 cup of shaved or crushed ice on top of the corn layer. Sprinkle 1 1/2 teaspoons sugar per glass over the ice. Pour 1/2 cup of milk into each glass or bowl. Add toppings as desired.

Serve immediately while the dessert is cold and the layers are intact. To eat this treat, plunge a spoon into the glass, digging deep through the layers of corn and crushed ice. Swirl the spoon and mix quickly. The tinkling sound of the spoon against the glass will summon the family right away on a hot summer day.