Go Back
+ servings

Mais Con Hielo- Iced Corn Dessert - Instant Pot + Stove-top

For this classic Filipino dessert Mais Con Hielo- Iced Corn, you can cook Corn on the Cob in the Instant Pot like I did. Then, transform the corn kernels into Mais con Hielo -- a popular summer snack or dessert in the Philippines. Mais con Hielo simply means Corn with Ice. Add milk and sugar to the corn in the parfait glass. And for a special touch, place a slice of leche flan on top just before serving. This dessert is easy to make at a moment’s notice. Summer is corn season and the best time to enjoy a tall glass of Mais Con Hielo. This is an Asian in America recipe and makes two (8 ounce) glasses.
Recipe below shows you how to cook Corn on the Cob in the Instant Pot (or any multicooker) or on the stove-top if you prefer.
Cook Time7 mins
Total Time7 mins
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Filipino Iced Corn Mais Con Hielo
Servings: 2 people
Calories: 383kcal
Author: Elizabeth Ann Quirino

Equipment

  • Instant Pot multi-cooker - 6 quart or 8 quart (to cook corn)
  • Large stock pot - for cooking corn (stove-top)

Ingredients

  • 6 ears fresh corn husks and silk threads removed, cut in half
  • 1 Tablespoon salt for Instant Pot
  • 1 Tablespoon granulated sugar for Instant Pot
  • 2 cups water for Instant Pot
  • 1 1/2 to 2 cups milk to fill two 8 ounce glasses
  • 2 teaspoons granulated sugar divided, one teaspoon for each glass
  • 2 slices Leche Flan (custard with caramel) about 2-inch wide, for topping

Instructions

  • To cook Corn on the Cob in the Instant Pot: 
  • Peel off the husks and silk threads from the fresh corn. Cut them in halves to fit in the steamer basket.
  • Arrange the corn, in vertical position, in a silicone or metal steamer basket, about 7-inches wide which will fit in the inside pot.
  • Place the steamer basket with the corn on top of the trivet in the inside pot.
  • Add the salt and sugar to the 2 cups water and blend well. Pour these 2 cups of water into the inside pot. Water should reach just above the trivet.
  • Secure the lid of the Instant Pot. Check that the cooking pressure is on High and the release valve is set to Sealing.
  • Select Manual and cook at High Pressure for 7 minutes.
  • When cooking is complete, use a quick release before opening the lid of the Instant Pot. Open the lid carefully. Use tongs to take out the corn.
  • Let the cooked corn cool for 10 minutes in a colander. When corn is cool, strip off the corn kernels using a sharp knife. You need about 2 cups of cooked corn kernels to fill two (8 oz. each) glasses the Mais Con Hielo dessert.
  • Keep the rest of the cooked corn on the cob in resealable plastic bags refrigerated or in the freezer for later use.
  • To make the Mais Con Hielo Dessert:
  • Fill two tall glasses (8 ounces each) with cooked corn kernels and ice. Place at least one cup of corn kernels for each glass. Use ice cubes or crushed ice.
  • Pour the milk into each glass over the corn and ice.
  • Sweeten the milk and corn in each glass with a teaspoon of sugar. Stir well.
  • Place a slice of leche flan on top of the corn and ice just before serving. Serve this dessert chilled.
  • Recipe for Leche Flan is right here.
  • To cook the Corn on the Cob stove-top:
  • Remove husks and silks from corn. Prepare a large stockpot and fill it with water. Add the salt and sugar to the water. Place the ears of corn at the bottom of the stockpot. Bring to a boil and then lower to a medium. Cook the corn for about 15 minutes or till they are soft. Once cooked and the kernels are soft, drain the water. Using a sharp knife, strip off the kernels from the sweet corn. Set aside in a small bowl. Use these cooked corn kernels for the Mais Con Hielo dessert.
  • Cook's comments:  I used whole milk for the Mais con Hielo. You can also substitute evaporated milk, soy milk or skim milk if desired.
  • Disclosure: I was not paid to mention or endorse the Instant Pot brand. The opinions expressed are my own.
  • Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website,books, films, television shows or videos  without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 383kcal | Carbohydrates: 69g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 3620mg | Potassium: 971mg | Fiber: 5g | Sugar: 36g | Vitamin A: 800IU | Vitamin C: 18.4mg | Calcium: 220mg | Iron: 1.4mg