Indulge in the creamy, coconut-infused richness of this popular Filipino dish, Ginataang Mais, and take a culinary adventure to the Philippines! Learn how to make this easy corn recipe, and let's taste the flavors of heritage and comfort together!
This was inspired by my sweet ginataang munggo and cornmeal mush recipe on this site, and it pairs well with vegan fried fish balls, tsokolate (Filipino hot chocolate), and any other recipes that can complement its creamy and sweet flavors.
What is Ginataang Mais?
Ginataang Mais, which means "corn in coconut milk," also known as "lugaw na mais" or "lelut mais" is an authentic Filipino dessert or snack made of corn kernels, coconut milk, glutinous rice, and sugar, perfectly cooked to deliciousness!
The comforting flavors of creamy coconut milk, sticky rice, and sweet corn in this easy ginataang mais recipe make a lovely delicacy that's ideal for any occasion. It is not just a dessert or sweet snack, but also a symbol of warmth and friendliness in the Philippines. It delivers happiness to the family table, whether it's consumed as a dessert, snack, or even breakfast.
Try this quick Filipino dessert recipe today and experience the flavor of tradition with every bite. Read more below for tips and instructions. Enjoy!
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Health Benefits of Corn
- Aids in weight management.
- Promotes eye and heart health.
- A good source of carbohydrates.
- Rich in dietary fiber and antioxidants.
- Loaded with essential vitamins and minerals.
Ingredients
Listed below are all the easy-to-find ingredients you will need:
- glutinous rice
- water
- coconut milk
- canned cream of corn
- corn kernels
- white sugar
- coconut cream
See the recipe card for quantities.
Instructions
Gather the ingredients for this easy ginataang mais recipe. Once the ingredients are all ready, let’s start!
Combine glutinous rice, water, coconut milk, and cream of corn in a pot.
Bring the mixture to a boil and stir once in a while until the glutinous rice is cooked through and soft.
Add water if it starts to dry out. Then, add the corn kernels, white sugar, and coconut cream.
Mix the ingredients well. Then, serve immediately. Enjoy!
Hint: Simmer the mixture in the pot until the corn is soft and cooked all the way through, and until it thickens to your desired consistency.
Substitutions
- Coconut Milk: Feel free to use almond milk or soy milk for a dairy-free alternative.
- Sweeteners: Brown sugar or palm sugar can be used if white sugar is unavailable.
- Corn: Fresh corn kernels can be used for this recipe instead of canned sweet corn kernels.
Variations
- Corn: Try different varieties of corn, such as sweet, purple, or white corn, to get interesting flavors and hues.
- Texture: Diced taro, sweet potatoes, or sago can be added for more texture and flavor.
- Flavor: Add ripe jackfruit (langka) for extra sweetness and pandan leaves or extract to enhance the flavor, if desired.
- Toppings: Sprinkle toasted sesame seeds, toasted coconut flakes, crushed peanuts or cashews, and ground cinnamon or nutmeg on top for added flavor and visual appeal.
Equipment
The good thing about this ginataang mais recipe is that it only needs a few ingredients and a pot to cook and mix. It's amazing how simple this Filipino dessert recipe is!
Storage
- Allow ginataang mais to cool to room temperature. Then pour it in an airtight container and refrigerate for 3–4 days.
- When ready to consume, gently reheat it in the microwave or on the stovetop in a low heat.
- If the refrigerated dish shows indications of spoilage, discard it to avoid foodborne illness.
Top tip
Allow the mixture to simmer slowly and gently for the best result. Avoid heating the coconut milk (gata) too much, since this can cause it to separate and curdle. Instead, keep a gentle simmer on low to medium heat, stirring occasionally, to avoid sticking and promote equal cooking.
This slow-cooking procedure allows the flavors to combine beautifully, resulting in a creamy, rich texture that highlights the dish's sweet corn and coconut sweetness.
FAQ
Yes, you can use regular rice instead of glutinous rice, but the creaminess and texture will be different.
Ginataan, also known as guinataan, is a Filipino name for dish prepared with gatâ (coconut milk). Thus, ginataan literally means "done with coconut milk".
Yes, you can freeze Ginataang Mais for future consumption.
Ginataang Mais
Equipment
- 1 Pot
Ingredients
- 1½ cups glutinous rice rinsed twice
- 3 cups coconut milk
- 2 cups water
- 1 cup canned cream of corn
- 1 cup white sugar
- ¾ cup corn kernels
- ½ cup coconut cream
Instructions
- Combine glutinous rice, coconut milk, water, and cream of corn in a pot.
- Bring the mixture to a boil and stir once in a while until the glutinous rice is cooked through and soft. Add water if it starts to dry out.
- Add the white sugar, corn kernels, and coconut cream; mix well.
- Serve immediately.
Watch The Recipe Video!
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Liz L says
Excited to try this love how simple the ingredients are!