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Stewed Corn

A simple stew of grated green corn cooked with milk, flour, butter, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stewed Corn

Ingredients

Directions

  1. In a pot, combine the grated corn, milk, flour, pepper, salt, and butter.

  2. Bring to a boil, then remove from heat.

  3. If using cooked corn, do not boil it; instead, add it to the boiling milk mixture, stir, and serve hot.

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

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

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

    Shared aroma: hexanal (green, grassy).

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

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Green uncooked corn
Forms the main body of the dish and contributes natural sweetness and starch.
Milk
Provides the liquid and milk proteins that make the stew creamy.
Flour
Starch that thickens the milk into a light, smooth sauce as it heats.
Butter
Adds fat for richness and a smoother mouthfeel.

The step that matters

Bring to a boil, then remove from heat. Boiling the milk briefly thickens the flour, but holding it at a boil can scorch the milk and make its proteins separate. Cooked corn added at the end stays tender when it is not boiled.

“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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