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Fried Green Corn and Peppers

A quick sauté of corn kernels and sliced green pepper in butter, seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,324 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fried Green Corn and Peppers

Ingredients

Directions

Prepare

  1. Finely cut the corn from the ears.

  2. Slice the green pepper finely.

Fry and season

  1. Heat a frying pan and add the butter.

  2. Once the butter is hot, add the corn and pepper.

  3. Season with salt.

  4. Fry quickly.

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 + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

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

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. 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

Corn
Provides the main sweet flavor and tender bite, and browns lightly in the butter.
Green pepper
Adds a crisp, fresh texture and a grassy aroma that contrasts with the sweet corn.
Butter
Carries heat to the vegetables, adds richness, and helps them brown.

The step that matters

Fry quickly. Frying over a hot pan drives off surface moisture so the corn and pepper brown and stay crisp-tender. If the pan is crowded or too cool, the vegetables release water, steam instead of frying, and turn soft and pale.

“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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