Name: Green Corn, Peas, and Beans
Ingredients: young, tender corn; fresh green beans; fresh green peas

Why it works: Green beans and peas share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and cooks put them together in 54 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Green Corn, Peas, and Beans

Ingredients

young, tender corn
fresh green beans
fresh green peas

Directions

Select young, tender corn with well-filled ears.
Cook corn, beans, and peas the same day they are gathered for best flavor.
Ensure beans and peas have green, plump pods that snap crisply when broken.
Thoroughly cook and chew the vegetables to aid digestion.

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.

Green beans + peastop 2% of all pairs

Smell alikestrong

Cooked together54 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Corn + green beanstop 11% of all pairs

Smell alikemoderate

Cooked together39 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).
Corn + peastop 12% of all pairs

Smell alikemoderate

Cooked together420 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).