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 ↓
Coek Soup
Ingredients
Directions
Cook the soup
Combine corn and water in a pot and cook until the corn is tender.
Mix sweet butter with flour until smooth, then add to the pot.
Boil for 15 minutes.
Finish and serve
Beat the egg in a bowl, then stir it into the soup just before serving.
Season with pepper and salt.
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.
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Corn + peppertop 11% of all pairsSmell alikemoderateCooked together5,324 recipes
Shared aroma: 2-nonenal (fatty, green).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Corn + flourtop 13% of all pairsSmell alikemoderateCooked together6,165 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Corn + buttertop 14% of all pairsSmell alikemoderateCooked together7,345 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Corn
- Provides the main body and natural sweetness of the soup.
- Sweet butter
- Adds richness and carries flavor through the soup.
- Flour
- Thickens the soup as its starch swells in the hot liquid.
- Egg
- Enriches the soup and adds body when stirred in.
The step that matters
Stirring in the egg. Egg proteins set when heated, so the beaten egg should be stirred in just before serving, off the boil if possible, to enrich the soup smoothly rather than turning it into bits of cooked egg.
“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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