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Fried Corn

Fried corn prepared by sautéing corn kernels with milk, eggs, butter, 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 ↓

Fried Corn

Ingredients

Directions

Prepare the corn

  1. Slice off the outer edge of the corn kernels and scrape the heart from the corn, leaving the husks on the cob as much as possible.

Cook

  1. Melt the butter in a skillet.

  2. Mix the corn, milk, eggs, salt, and pepper together.

  3. Pour the mixture into the skillet.

  4. Cover tightly and cook on low heat, stirring frequently to prevent burning.

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. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Corn
Provides the main bulk and sweet flavor of the dish.
Eggs
Bind the corn and milk together and help set the mixture as it cooks.
Milk
Adds moisture and creates a soft, custard-like texture when heated.
Butter
Adds fat for frying and a rich flavor that helps prevent sticking.

The step that matters

Cook on low heat with frequent stirring. Milk and eggs can scorch and stick to the skillet if the heat is too high. Low heat and stirring let the mixture set gently and evenly without burning.

“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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