Corn plays an important role in Mexican cuisine especially in dishes like tortillas de maíz, tamales, and pozole. So, it should come as no surprise that corn is also the featured ingredient in many Mexican desserts as well. One such dessert being Nieve de Elote. Believe it or not Nieve (or helado) de Elote is a very popular ice cream flavor here in Mexico. Traditionally Nieve de Elote is hand-churned in large garrafas and takes several hours to make. But thanks to this recipe you can make this sweet and creamy treat without all the hard work of churning by hand. And now you can enjoy it year-round because I'm including directions on how to make this recipe using fresh corn or canned/frozen corn kernels. The only difficulty you'll have with this recipe is waiting for the ice cream to freeze.
Nieve (Helado) de Elote
- 2 cups fresh corn kernels
- 4 cups water
- 1 cinnamon stick
- 2 cups whipping cream
- 1 can (14 oz.) sweetened condensed milk
Bring the corn kernels, water, and cinnamon stick to a boil in a medium saucepan over high heat. Reduce heat to low. Cover saucepan and let corn kernels simmer until the corn kernels are fully cooked. Remove from heat and let cool completely; drain corn kernels and discard cinnamon stick.
Beat whipping cream for 5 to 7 minutes with an electric mixer on medium-high speed until stiff peaks from; set aside.
Puree cooked and drained corn kernels with the sweetened condensed milk. Pour the corn mixture into the whipped cream. Stir gently until fully combined. Pour mixture into a freezer safe bowl.
Freeze for at least 3 hours or overnight until completely frozen. Spoon into bowls. Enjoy!
*Canned/Frozen Corn directions: Omit water and cinnamon stick. Puree 2 cups canned corn kernels (drained) or defrosted corn kernels with the sweetened condensed milk and 1/2 teaspoon ground cinnamon. Stir mixture into whipped cream. Chill in freezer until completely frozen.
Receta en español