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Corn cob/butter/bourbon

4 persons | Vegetables, Shichirin, Vegetables and side dishes | Vegetarian | Side dish


Start by grilling the corn cobs 1 by 1 over the hot binchotan until nicely coloured. Put the butter in a pan and let it melt, add the corn cobs and flambé with the bourbon. Leave to cook a little longer and then serve with the bourbon butter and fleur de sel.

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  • 4 fresh corn on the cob, no baby corn
  • 100 grams of butter
  • 50 ml bourbon


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