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A Nice Way to Cook Sweet Corn

A fried corn fritter made with grated sweet corn, egg, flour, milk, salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

A Nice Way to Cook Sweet Corn

Ingredients

Directions

Prepare the batter

  1. Grate the corn from the cob into a bowl.

  2. Beat the egg and stir in the flour, milk, salt, and pepper. Mix all ingredients together until well combined.

Fry

  1. Heat melted butter in a frying pan over medium‑high heat.

  2. Drop spoonfuls of the mixture into the pan and fry until golden brown, turning as needed.

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. Flour + buttertop 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).

Flour and butter 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

Sweet corn
Provides the main bulk, sweetness and moisture in the batter.
Egg
Binds the batter together and helps the fritters set as they cook.
Flour
Adds starch that thickens the batter and gives the fritters body.
Milk
Loosens the batter and adds moisture for a tender interior.

The step that matters

Frying the spoonfuls until golden brown. The pan must be hot enough for the batter to brown and set quickly. Browning adds flavour, and turning only when the underside has set keeps the fritters from breaking apart.

“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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