Mais Con Yelo

Instructions

1. Prepare the corn
   If using fresh corn, cut kernels off the cob. In a saucepan, melt the butter over medium heat. Add the corn kernels and 1/4 cup sugar. Cook for about 5-7 minutes until the corn is tender and slightly caramelized. Remove from heat and let cool completely.
2. Make the milk mixture
   In a bowl, combine the sweetened condensed milk, evaporated milk, and remaining sugar. Add vanilla extract and coconut milk if using. Stir until sugar is dissolved and the mixture is well combined. Refrigerate until ready to use.
3. Toast the pinipig
   If using pinipig, toast it in a dry pan over medium heat for 3-5 minutes until golden and fragrant, stirring constantly to prevent burning. Set aside to cool. If using corn flakes, lightly crush them and set aside.
4. Prepare the shaved ice
   Using an ice shaver or blender, prepare the shaved ice until fine and fluffy. If you don't have an ice shaver, place ice cubes in a clean kitchen towel and crush with a mallet or heavy object.
5. Assemble the dessert
   In tall serving glasses, layer as follows: add a portion of the cooled corn kernels, followed by a generous amount of shaved ice, filling about 2/3 of the glass. Drizzle with the milk mixture, ensuring it seeps through the ice.
6. Add toppings
   Top each glass with additional corn kernels, a scoop of vanilla ice cream if using, and sprinkle with toasted pinipig or crushed corn flakes for a delightful crunch.