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Dried Corn

A dish of dried corn grains that are soaked, boiled, and seasoned with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Dried Corn

Oven, in the book's wordsA cool oven

Ingredients

Directions

Dry the corn

  1. Cut the grains from the ears of tender corn.

  2. Spread the grains on large sheets of paper in the sun to dry thoroughly.

  3. Alternatively, place the grains on pans in a cool oven to dry thoroughly.

  4. Store the dried corn in a cool, dry place.

Cook and serve

  1. Soak the dried corn overnight in enough water or milk to cover it.

  2. The next day, boil the soaked corn in the same water until tender.

  3. Season with salt, pepper, and butter, 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. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

  5. Pepper + buttertop 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

Tender corn
Provides the sweet grains that become the dish once dried and rehydrated.
Water or milk
Rehydrates the dried grains during soaking and carries them through the boil.
Butter
Adds fat and richness to the finished, softened corn.

The step that matters

Drying the grains thoroughly. Grains that retain moisture can spoil or mould in storage, so they must be fully dry before being stored in a cool, dry place.

“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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