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Green Corn Omelet

A savory omelet made with fresh sweet corn, eggs, and bread crumbs.

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

Ingredients

Directions

  1. Cut the grains from the sweet corn.

  2. Season the corn with salt and pepper.

  3. Stir in the beaten eggs until well combined.

  4. Take a tablespoon of the mixture, roll it in bread crumbs, and fry until brown.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Corn + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together547 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Sweet corn
Its kernels supply the bulk, natural sweetness and tender texture of the omelet.
Eggs
When heated, they set and bind the corn into a cohesive, sliceable mixture.
Bread crumbs
They form a coating that browns during frying, adding colour and a crisp exterior.

The step that matters

Frying the breaded portions. Bread crumbs brown quickly from the Maillard reaction, so the heat must be moderate. If the outside browns too fast, the egg inside may stay runny.

“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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