June 10, 2016 at 11:42AM

This is the charred freeze dried corn that’s the secret ingredient in my “Elote Milk Crumb” that was one of the stand out his in my first pop up dinner. It’s a modified version of @christinatossi’s @momofukumilkbar #MilkCrumb: 40g NFD milk powder, 40g flour, 12g white masa, 25g sugar, 4g kosher salt, 80g Cotija cheese powder*, 80g butter. Bake @250. Coat in 120g melted white chocolate, cover with charred corn and Ancho Chile. *Cotija powder made by nitro freezing cheese and blending in @vitamix #ede #fan #eatdrinkexperience #receipe Follow me on instagram @AlvinSchultz