Why it works: Butter and corn match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 7,333 recipes mention both. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓
The recipe
4 servingsIngredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Cut the cream cheese into cubes and let it soften at room temperature.
Melt the butter in a medium saucepan over medium heat.
Add the frozen corn kernels and cook, stirring, until heated through and tender, about 5 minutes.
Stir in the diced green chiles and cook for 2 minutes.
Reduce the heat to low, add the cream cheese cubes, and stir until melted and smooth, about 4 minutes.
Slowly stir in the evaporated milk and cook over low heat, stirring often, until hot and creamy, about 5 minutes.
Serve warm.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Butter + corntop 6% of all pairsAroma overlapstrongMentioned together7,333 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Cream cheese + buttertop 3% of all pairsAroma overlapstrongMentioned together2,746 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Cream cheese + corntop 11% of all pairsAroma overlapmoderateMentioned together172 recipes
Shared aroma: 2-heptanol (bitter, floral).
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Cream cheese + evaporated milktop 12% of all pairsAroma overlaplowMentioned together70 recipes
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Evaporated milk + corntop 14% of all pairsAroma overlaplowMentioned together87 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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