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Dried Corn

A dish of boiled corn with butter, flour, salt, pepper, and small dumplings made from egg yolk, milk, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Dried Corn

Ingredients

Directions

Prepare the corn

  1. Wash the corn in water and soak overnight in clean cold water. If soaking overnight is not possible, place it over a kettle of hot water for 2-3 hours.

  2. Cook the soaked corn in the soaking water for 5-10 minutes.

Make the dumplings and finish

  1. Once boiling, add the butter, flour, salt, and pepper.

  2. For dumplings, mix the egg yolk, milk, and a pinch of salt, then thicken with flour until stiff.

  3. Drop small dumplings into the boiling corn, cover tightly, and cook for 5-10 minutes without removing the cover.

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. Butter + milktop 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

Corn
Forms the base of the dish and gives it its main body and sweet flavor.
Butter
Adds richness and fat, giving the corn a smoother, silkier texture.
Flour
Thickens the corn liquid and gives the dumplings enough body to hold their shape.
Egg yolk
Binds the dumpling dough and adds richness and structure as it cooks.

The step that matters

Drop small dumplings into the boiling corn, cover tightly, and cook without removing the cover. The dumplings set by steaming in the trapped heat. Lifting the lid lets steam escape and cools the pot, so the dumplings can turn dense or collapse. Keep the liquid at a steady boil while they cook.

“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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