Mais con Yelo

July 30, 2019

Ingredients

4 servings

4 ears of corn, kernels cut from cobs (2½–3 cups), cobs reserved

¾ cup heavy cream

¼ cup condensed milk

¼ cup evaporated milk

8 Tbsp. granulated sugar, divided

1¾ tsp. kosher salt, divided

¼ cup plus 2 Tbsp. dark brown sugar

Cornflakes (for serving)

Step 1

Set aside 1 cup corn kernels for the syrup. Transfer remaining kernels to a large bowl. Using the handle of a spoon or a butter knife,
vigorously scape cobs over bowl to release any remaining bits of kernels and as much corn liquid as possible. Transfer kernels and liquid
to a blender. Blend on high speed until liquefied as much as possible (there will still be some small chunks—that’s okay), about 1 minute.
Transfer to a sheet of cheesecloth, then wring and twist bundle to release corn liquid into a medium bowl (you should have ¾–1 cup).
Discard solids.

Step 2

Add cream, condensed milk, evaporated milk, 2 Tbsp. granulated sugar, ¾ tsp. salt, and 2 cups water to bowl with corn liquid and whisk
to combine. Pour mixture into a 13x9" baking dish. Freeze until icy around the edges, about 30 minutes. Using a fork, scrape granita every
30 minutes until ice crystals are thick, icy, and flaky, about 2 hours. Cover tightly and freeze until ready to use.

Step 3

Meanwhile, bring brown sugar, remaining 6 Tbsp. granulated sugar, remaining 1 tsp. salt, and 1 cup water to a boil in a medium saucepan
over medium-high heat. Cook, stirring occasionally, until syrup is glossy and slightly thickened but still runny, 10–15 minutes. Add
reserved 1 cup corn, reduce heat to medium-low, and cook, stirring occasionally, until sauce is thickened to the consistency of maple
syrup and corn is cooked through, about 3 minutes. Let cool, then chill in an airtight container until ready to serve.

Step 4

Divide syrup and corn among sundae glasses. Top with granita. Sprinkle with cornflakes.
Step 5

Do Ahead: Granita and syrup can be made 5 days ahead. Keep granita tightly wrapped in freezer. Transfer syrup to an airtight container
and chill.