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Green Corn, Boiled

Boiled corn served with butter and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and butter are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,345 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Green Corn, Boiled

Ingredients

Directions

  1. Remove the husks and silk from the corn.

  2. Bring a pot of water to a boil and add the sugar if the corn is not fresh.

  3. Boil the corn for 20 minutes.

  4. Serve with butter and a little salt, or cut the corn from the cob and mix with butter.

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

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

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Corn + sugartop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

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

What each ingredient does

Fresh green corn
Provides the sweet kernels that are the main element of the dish.
Butter
Adds richness and moisture to the cooked corn.
Sugar
Adds sweetness to corn that is no longer fresh, which has lost some of its natural sugar.

The step that matters

Boil the corn for 20 minutes. Boiling for the full time cooks the kernels through and softens the starches. Timing matters because the corn should be tender and sweet without becoming dull and mushy.

“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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