Skip to main content
Main

Green Corn on the Cob

Corn on the cob served with butter, salt, and pepper, steamed, boiled, or roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

Green Corn on the Cob

2 ears
Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Strip the husks and silk from the corn.

Cook

  1. Steam the corn for 20 minutes or boil for 10 minutes.

  2. To roast, lay the corn on a grill over a medium fire, turning occasionally until browned, about 25 minutes.

Serve

  1. Serve each ear wrapped in a small napkin.

  2. Wrap in a napkin and serve with butter, salt, and pepper.

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 + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Corn
Provides the sweet kernels that form the dish's main substance and flavour.
Butter
Adds richness and fat that carries flavour and moistens the kernels.

The step that matters

Turning the corn while roasting. Turning the ears exposes each side to direct heat so they brown evenly rather than scorching in one spot or staying pale. Browning develops roasted, sweeter flavour through the Maillard reaction.

“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.

More corn on the cob recipes

Boiled 18 See all 31 →

You might also like

Corn FrittersCorn Fritters203 recipesCream of Corn SoupCream of Corn Soup50 recipesGreen Corn SoupGreen Corn Soup46 recipesCornmeal GruelCornmeal Gruel41 recipes