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Canned Corn, Stewed

A simple stewed corn dish made with canned corn, milk, butter, flour, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Canned Corn, Stewed

Ingredients

Directions

Cook the corn

  1. Put the corn and its liquid into a saucepan.

  2. Cook over medium heat until the corn is tender.

  3. Drain the corn, reserving the liquid.

Make the sauce

  1. Mix enough milk with the reserved liquid to make 1 pint.

  2. In the saucepan, melt the butter and flour together until bubbling.

  3. Gradually stir in the milk mixture.

  4. Add the corn and bring to a boil.

Season and serve

  1. Season with salt and pepper, then serve hot.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 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

Canned corn
Provides the main body and sweet flavor of the dish.
Milk
Forms the liquid base of the sauce, giving it a creamy texture.
Butter
Adds richness and flavor to the roux.
Flour
Thickens the sauce when cooked with butter into a roux.

The step that matters

Melting the butter and flour until bubbling. Cooking the flour in fat for a short time removes its raw taste and lets it thicken the liquid smoothly. Adding the milk mixture gradually while stirring prevents lumps from forming.

“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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