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Corn Omelet

A savory omelet made with boiled corn kernels, eggs, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Corn Omelet

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the corn

  1. Remove the kernels from the boiled corn.

Make the omelet

  1. In a bowl, beat the egg yolks and mix in the corn.

  2. Whip the egg whites until stiff and fold them into the corn mixture.

  3. Heat butter in a skillet and pour in the mixture.

  4. Cook until set and golden brown on the bottom, then flip to cook the other side.

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).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Eggs
Whipped whites add air and lift, while yolks bind the corn and set into a tender structure.
Boiled corn
Kernels add sweetness and moisture, giving the omelet bulk and texture.
Butter
Fat for the skillet that helps the base brown and release without sticking.

The step that matters

Folding the whipped whites. Stiff whites hold the air that lifts the omelet. Folding gently keeps that air in, so pouring and cooking deflate less and the omelet stays light.

“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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