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Green Corn Roasted

Roasted corn on the cob, seasoned with butter, pepper, and 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 ↓

Green Corn Roasted

12 ears of corn
Oven, in the book's wordsA very hot oven

Ingredients

Directions

Prepare

  1. Husk the corn and remove the silk.

  2. Rub the corn with butter and season with pepper and coarse sea salt.

  3. Place the corn in a dripping pan.

Roast

  1. Prop the corn close to a clear hot fire.

  2. Occasionally turn the ears. Change their position in the pan for even cooking.

  3. When browned, serve hot immediately.

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
Forms the main body of the dish, cooking through and browning on the surface as it roasts.
Butter
Adds fat and richness, helping the kernels brown and carrying flavour over the surface.

The step that matters

Turning the ears while they roast. Corn browns unevenly against a hot fire. Turning and repositioning the ears exposes each side to direct heat, so the kernels cook evenly rather than scorching on one side and staying pale on another.

“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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