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 ↓
Canned Corn
Ingredients
Directions
Prepare
Open the can and let it sit for one hour before cooking.
Put the corn in a kettle and cover it with boiling water; let it stand for ten minutes.
Cook and serve
Drain the corn and cover it with hot water, adding a little salt.
Set the kettle in a vessel of hot water and cook for 30 minutes.
Add pepper and salt to taste, and serve.
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).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Corn
- Forms the main vegetable body of the dish and supplies its natural sweetness and starch.
“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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