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Soup

Green Corn Soup

A soup made from ground corn, water, and peanut or almond butter, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Green Corn Soup

Why it works: Almond and peanut match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 305 recipes. Both carry acetylpyrazine, which smells roast. The science ↓

Green Corn Soup

Ingredients

Directions

Prepare the corn

  1. Husk the corn and remove all silks.

  2. Cut each row of kernels in half and scrape the kernels from the cobs.

  3. Grind the corn through a nut-butter mill until fine and smooth.

Cook the soup

  1. In a double boiler, combine the corn pulp with 1 pint of boiling water and cook for 30 minutes.

  2. Dissolve 1 tablespoon of almond or peanut butter in 2 tablespoons of hot water and add to the corn mixture.

  3. Season with salt to taste.

  4. For additional flavor, mix 1 tablespoon of raw peanut butter with 1 pint of water and cook with the corn.

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.

Photo for illustrative purposes only · Contact us to use it

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. Almond + peanuttop 5% of all pairs
    Smell alikestrong
    Cooked together305 recipes

    Shared aroma: acetylpyrazine (roast).

  2. Corn + peanuttop 6% of all pairs
    Smell alikestrong
    Cooked together346 recipes

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

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

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

  4. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  5. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

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

What each ingredient does

Tender corn
Provides the main body and sweet flavor of the soup.
Almond or peanut butter
Adds richness and a nutty flavor that rounds out the corn.
Raw peanut butter
Adds a deeper nutty aroma and extra body to the soup.

Swap the peanut

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

  1. Pistachiofits better
  2. Cashew nutfits better
  3. Beansfits about as well
  4. Peanutthe original

Fit is the average pairing score against corn, almond, 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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