Mais Con Yelo

Another labor of love 🌽🇵🇭

You know what they say about corn… it has the juice. This is an homage to one of my favorite Filipino street desserts, maís con yelo. I developed this recipe for a Kamayan dinner with my friends at @kulturacharleston, @kaya.orlando and @naks.nyc for @chswineandfood this year. It turned out to be one of my favorite cocktails I’ve ever made just because it brought me back to my childhood in the Philippines.

Hope y’all enjoy this as much as I did making it.

Cheers y’all.

ingredients:

1 oz | 30 ml Capitan Andes Cream Sherry (Lustau)
½ oz | 15 ml Nixta
1½ oz | 45 ml Corn Milk
Corn Flakes
Condensed Milk
Smoked Flaky Salt
Served over shaved or pebble ice
Optional: Black Strap Rum Float

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CORN MILK
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1200g Corn Kernels
1000g/32 oz Corn Water
14 oz Condensed Milk
500g/16 oz Sweetened Coconut Milk (Silk)
10g Sea salt
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Instructions: Separate corn kernels from cob. Simmer cobs in water for 10 mins and remove. Add corn kernels and simmer for 10-15 minutes. Remove and strain (keep corn “broth”). In a blender, add corn water, and kernels and blend until smooth. Add condensed milk and coconut milk and blend again until silky. Adjust to taste if needed (it should be on the sweet side). Bottle and store in fridge until service.

tools:

instructions:

Add all ingredients except corn flakes and condensed milk into a shaking tin with ice. Shake and strain over crushed or pebble ice (although traditionally served over shaved ice). Garnish with corn flakes, top with condensed milk. Serve with a spoon.