Honey and Olive Oil Mais Con Yelo
By Abi Balingit
During the last days of summer, I love making easy recipes that don’t require you to turn on the oven in this blistering heat. Mais con yelo is a refreshing Filipino dessert that typically features shaved ice, sweet corn, and milk. By adding honey, olive oil, and a touch of salt, each spoonful goes even further with an overall boost in flavor and texture. The olive oil is incredibly silky on the tongue, and its herbaceousness helps highlight every bite of corn. Even when the mixture inevitably melts, it’s amazing to sip on and see the beautiful olive green oil droplets floating at the top.
Ingredients (9)
Ingredients (9)
Instructions
Using a large sieve, drain the canned sweet corn (1 15-oz can) and discard the liquid.
In the bottom of a 12-oz glass, add 1/4 cup of the drained sweet corn.
Top with 1/4 cup of shaved ice. And then drizzle about 2 teaspoons of honey over the ice. Pour 2 tablespoons of evaporated milk over the honey.
Repeat all the layers once. Then, add a 1/4 cup scoop of vanilla ice cream on top.
Drizzle the surface with about 1 tablespoon of olive oil, sprinkle with 1 tablespoon worth of cornflake cereal and a pinch of flaky sea salt. Garnish with an edible flower. Repeat the layering process for 2 more glasses worth of mais con yelo.
Enjoy immediately! For the best eating experience, mix everything together with your spoon.
This recipe is part of the Mixtures digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($6.00)
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