Mais Con Yelo (Drink-Style)

Sweet corn kernels in a milky, sip-able mais con yelo over crushed ice. — Yield 1 tall glass · Prep 10m · Cook 0 min (assembly only)

Ingredients

• 1/2 cup sweet corn kernels, canned or freshly boiled, well drained
• 1/4 cup evaporated milk
• 1/4 cup cold water or fresh milk
• 2–3 tablespoons condensed milk or 1 1/2–2 tablespoons sugar, to taste
• 1–1 1/2 cups crushed ice
• 1–2 tablespoons small leche flan cubes or nata de coco, optional

Method

1. Place the corn in the bottom of a tall glass and add any optional leche flan cubes or nata de coco.
2. In a small jug, whisk together the evaporated milk, cold water or fresh milk, and condensed milk or sugar until fully dissolved.
3. Taste and adjust sweetness.
4. Pack the glass about three-quarters full with crushed ice.
5. Pour the milk mixture over the ice until the glass is almost full.
6. Serve with a spoon and straw, stirring just before drinking so the corn and add-ins are evenly distributed.

Kitchen note

Use really cold milk and chilled corn so the ice does not melt too quickly and the drink stays creamy instead of watery