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Curry of Corn

A skillet-based curry featuring corn, apple, tomato, and walnuts, flavored with curry powder and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Corn and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,099 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Curry of Corn

Ingredients

Directions

Make the curry

  1. Melt butter in skillet over medium heat until it bubbles.

  2. Add diced apple and onion, fry until browned.

  3. Stir in curry powder, chopped green pepper, tomato, and walnuts.

  4. Let mixture simmer for a few minutes.

  5. Add corn and cook gently for 20 minutes, adding a little water if it becomes too thick.

Serve

  1. Serve in a shallow vegetable dish or on a platter.

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 + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together2,099 recipes

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

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Corn + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together349 recipes

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

  5. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 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

Corn
Forms the bulk of the dish and gives it sweetness and body as it cooks.
Tart cooking apple
Frying softens and browns it, adding sweetness that balances the acidity and spice of the curry.
Tomato
Breaks down while simmering to add moisture and acidity to the sauce.
Butter
Carries the curry powder and browns the apple and onion, adding richness.
Curry powder
Provides the spiced, aromatic flavour that defines the dish.

The step that matters

Cooking the corn gently. Simmering corn gently keeps it tender and sweet; high heat can toughen the kernels and scorch the sugars and spices on the pan base. Adding water only as needed keeps the mixture from drying out or becoming pasty as starch thickens.

Swap the apple

How well each one fits the dish's main ingredients (corn, tomato, pepper, onion, walnut, butter):

  1. Avocadofits better
  2. Limefits better
  3. Cherryfits better
  4. Applethe original

Fit is the average pairing score against corn, tomato, pepper, onion, walnut, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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