• 2 cups corn flakes
  • ¼ cup melted butter
  • 2 tbsp sugar
  • 500ml all-purpose cream
  • ¾ cup condensed milk (adjust accordingly)
  • 1 can (425g) cream-style corn (reserve about 1/2 cup for toppings)
  • 1/2 cup corn flakes (for toppings)

WATCH: Video on How to Make Mais Con Yelo-Inspired Ref Cake


  • Crush the corn flakes in a zip lock bag using a rolling pin or you can use a food processor.
  • In a bowl, combine crushed corn flakes, sugar and melted butter. Mix well. Transfer in a clean container.
  • Press to flatten the crust. Refrigerate for 30 minutes.
  • Beat the cream until double in size.
  • Add the condensed milk. Continue to beat until well combined.
  • Add and fold the cream-style corn. Reserve about 1/2 cup for toppings.
  • Remove the corn flakes crust from the freezer.
  • Pour the cream onto the crust. Freeze overnight.
  • Top with the reserved cream-style corn and corn flakes.
  • Share and Enjoy!
Mais Con Yelo-Inspired Ref Cake

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