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Corn Omelet

A savory omelet made with fresh corn pulp and eggs, cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and butter are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,345 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Corn Omelet

Ingredients

Directions

Prepare

  1. Score the grains of corn through the middle.

  2. Press out enough pulp to flavor the omelet.

  3. Beat the eggs in a bowl.

  4. Season the eggs with salt.

  5. Add the corn pulp to the egg mixture just before cooking.

Cook and serve

  1. Heat butter in a skillet over medium heat.

  2. Pour the egg mixture into the skillet.

  3. Cook until the edges set.

  4. Fold the omelet.

  5. Cook for a few more minutes until moist and soft.

  6. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Young corn
Provides sweetness and moist pulp that flavors the omelet.
Eggs
Set when heated to form the body of the omelet.

The step that matters

Cook until the edges set, then fold. Eggs turn firm as they heat, so cooking gently over medium heat keeps the omelet tender and moist. Overcooking makes the eggs tough and dry.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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