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Fried Corn

A Creole-style fried corn dish with bell peppers, onion, sugar, milk, butter, and tomatoes.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Corn and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,099 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fried Corn

Ingredients

Directions

Cook the corn

  1. In a hot skillet, combine oil, corn, peppers, onion, sugar, and milk.

  2. Stir fry over high heat until all ingredients are mixed well.

  3. Cover and let cook over medium heat, checking and stirring often, until corn is caramelized.

Finish and serve

  1. Mix in butter and salt and pepper to taste.

  2. Add diced tomatoes to garnish the finished dish.

Nutrition, whole recipe (rough)

599Calories
14 gProtein
35 gFat
64 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Corn1/2 cup kernels (82g)77
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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 + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together2,099 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Corn
Provides the main bulk and natural sweetness, which caramelizes during cooking for browned flavor.
Butter
Adds fat and richness, carrying flavor and giving the finished dish a smooth mouthfeel.
Sugar
Adds sweetness and helps the corn brown and caramelize in the skillet.
Milk
Adds a small amount of moisture and dairy richness to the pan mixture.
Oil
Conducts heat in the hot skillet and keeps the vegetables from sticking.

The step that matters

Covered cooking over medium heat until the corn caramelizes. Corn needs time for its natural sugars to brown. Stirring often and checking the pan prevents scorching while the surface caramelizes, and the lid traps steam that softens the kernels.

Swap the onion

How well each one fits the dish's main ingredients (corn, pepper, sugar, milk, butter, tomato):

  1. Capsicumfits better
  2. Potatofits better
  3. Sweet potatofits better
  4. Onionthe original

Fit is the average pairing score against corn, pepper, sugar, milk, butter, tomato. Candidates are from the same food group and used in at least 100 recipes.

“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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