Ginataang mais was or still is a favorite sweet snack eaten mostly in the afternoon, and is also good as a dessert. It is a common street food.
It can easily be made at home here in the U.S. now that canned coconut milk is available at any grocery store. Canned corn is also always available.
How to make it:
- 1/2 cup glutinous sweet rice
- 2 cans coconut milk
- 1 1/2 cups water
- 1 Can Cream of Corn or Whole kernel corn or shaved from fresh corn
- ¾ cup sugar
Boil the glutinous rice in a pot with the coconut milk and water. Allow the liquid to boil before stirring the rice once just to prevent it from sticking to the bottom. Simmer on low for about 15 minutes, stirring occasionally. Add the corn and cook for about 5 minutes then add the sugar and simmer for another couple of minutes. Allow to cool slightly and enjoy.
Fresh corn on the cob is usually on sale in the summer and that’s what I used. Remove the husk and shave the kernel from the cob using a sharp knife. Use about 1½ cups of the corn kernels in the above recipe.
It can also be eaten at breakfast like I have done one morning. Fried bacon is a very good accompaniment.
Kusina ni Norie 
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