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Creole Corn

A sautéed corn and pepper side dish seasoned with olive oil and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and olive are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 2,502 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Creole Corn

Ingredients

Directions

Prepare

  1. Cut the corn from the ears.

  2. Seed, scald, and finely chop the peppers.

  3. Heat enough olive oil in a frying pan to cover the bottom.

Cook and serve

  1. When the oil hisses, add the corn and peppers.

  2. Cook until done, stirring almost constantly to prevent burning.

  3. Season with coarse sea salt 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 + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together2,502 recipes

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

  2. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

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

What each ingredient does

Corn
Provides the main sweet, starchy bulk and tender texture of the dish.
Sweet green peppers
Add fresh, mildly sweet flavor and a crisp-tender bite when cooked.
Olive oil
Conducts heat in the pan and carries flavor, helping the vegetables brown lightly.

The step that matters

Stirring almost constantly while cooking. Corn sugars and the natural sugars in peppers scorch quickly over direct heat. Frequent stirring spreads the heat evenly and keeps the vegetables from burning before they are done.

“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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