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Fried Corn

Fried corn is cooked by frying kernels in butter with salt.

From an old cookbook · modernised transcription
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Why it works: Corn and butter are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,345 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Fried Corn

Ingredients

Directions

Prepare

  1. Husk and silk the corn.

  2. Cut half the kernels from the cob and scrape off the rest.

Cook

  1. Heat a large lump of butter in a frying pan.

  2. Add the corn and season with salt.

  3. Cover tightly and cook slowly, stirring often until tender. Do not 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 + 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

Corn
Forms the main body of the dish and provides its natural sweetness as it cooks.
Butter
Adds fat and richness and carries flavor into the kernels as they cook.

The step that matters

Cover tightly and cook slowly without browning. Covering traps steam and low heat softens the kernels gently. Browning would change the flavor toward toasted notes and can dry the corn, so keep the pan gentle and stir often.

“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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