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Fried Green Sweet Corn

Fried green sweet corn is a quick skillet dish of corn pulp mixed with egg, salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Corn and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,324 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fried Green Sweet Corn

Ingredients

Directions

Prepare the corn

  1. Cut the corn across the grain with a sharp knife and scrape out the pulp.

  2. In a bowl, combine the corn pulp, beaten egg, salt, and pepper.

Fry

  1. Heat melted butter in a skillet over low heat.

  2. Drop spoonfuls of the mixture into the skillet.

  3. Fry until brown on one side, then turn and brown 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 + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

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

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. 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

Corn pulp
Provides the main body and sweet flavor of the fritters.
Egg
Binds the corn pulp so the spoonfuls hold together while frying.
Butter
Adds richness and helps the surface brown in the skillet.

The step that matters

Frying over low heat. Sugars and proteins in the batter brown slowly at moderate heat. Turning once the first side is set lets the centre cook through before the outside darkens too much.

“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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