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Green Indian Corn

Boiled green corn on the cob served with cold or melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 ↓

Green Indian Corn

Ingredients

Directions

Prepare

  1. Pluck the cobs of corn when they are in the milky state.

  2. Remove some of the leaves surrounding the cob.

Cook and serve

  1. Boil the cobs in water for 20 to 40 minutes, depending on their age.

  2. Serve the corn with cold or melted butter.

  3. Hold the ends of the cob and bite off the corn.

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
The kernels are the dish itself, becoming tender and sweet-tasting when boiled in water.
Butter
Adds richness and fat, carrying flavour over the hot kernels.

The step that matters

Boil for the right time. Cooking time depends on the age of the cobs. Older corn needs the longer end of the range to soften, while overcooking can make the kernels tough and dry.

“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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