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Stewed Corn

A simple stew of fresh corn kernels simmered in almond or peanut milk, seasoned with salt, optionally thickened with an egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and almond match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 485 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Stewed Corn

Ingredients

Directions

Prepare the corn

  1. Remove husks and silks from the corn.

  2. Cut the center of each row of kernels with a sharp knife, then press out the kernels with the back of the knife, leaving the hulls on the cob.

Cook

  1. In a double boiler, combine the corn kernels and almond or peanut milk.

  2. Cook for at least 1 hour, stirring occasionally.

  3. Season with salt, and add more nut milk if too thick.

  4. If desired, stir in a well-beaten egg just before serving.

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 + almondtop 8% of all pairs
    Smell alikestrong
    Cooked together485 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Almond + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. 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

Fresh corn kernels
Provide the main body and sweet flavor of the dish.
Almond milk or raw peanut milk
Adds moisture and creaminess as the corn slowly cooks down.
Egg
Optional; when stirred in just before serving, it can lightly thicken the stew.

The step that matters

Cooking gently over a double boiler with occasional stirring. Slow, indirect heat keeps the nut milk from scorching on the bottom of the pan and lets the starches in the corn soften gradually into a smooth, thick stew. Stirring now and then distributes heat evenly and prevents sticking.

Swap the almond

How well each one fits the dish's main ingredients (corn, egg):

  1. Beansfits better
  2. Lima beansfits better
  3. Peanutfits about as well
  4. Almondthe original

Fit is the average pairing score against corn, egg. 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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