Corn Milk Matcha š½šµ caramelizing the corn in butter makes all the difference, that corn milk was amazing!! Iām already thinking of other uses for it. But the matcha-corn combo was so yum. Sweet, earthy and very satisfying, the corn shines!
1. Fry corn kernels in butter until golden brown
2. Blend corn with milk, vanilla, maple syrup and salt until smooth
3. Strain any pulp in the milk through mesh sieve
4. Pour milk over ice, top with your prepared matcha
