Toasted Corn Tortillas. 2 cups corn flour (masa harina) 1 1/2 teaspoons kosher salt, plus more for seasoning. Bring a large pot of salted water to a boil;

Creamy, cheesy and sprinkled with toasted bread crumbs. Brush husked corn with oil; The palate is sweet, gentle, and refreshing, bathed in honey, with dried peel, sweet corn, toasted oak spices, and a late sensation of charred oak, burnt toast, and peppercorn.