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Stewed Green Corn

A simple stew of fresh corn on the cob, simmered in water with optional cream, salt, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Stewed Green Corn

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Cut the corn from the cob and scrape off the pulp with the back of a knife, leaving the hull on the cob.

Stew

  1. Place the corn in a stewpan with half as much water as corn.

  2. Cover and stew gently until thoroughly cooked, stirring frequently to prevent sticking.

  3. Add cream or milk to achieve the desired amount of juice.

Season

  1. Season with coarse sea salt and a teaspoon of white sugar if desired.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Corn + sugartop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

  3. Corn + creamtop 25% of all pairs
    Smell alikelow
    Cooked together2,532 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Fresh corn
Provides the main body and sweet flavor of the dish.
Cream or milk
Adds moisture and richness, loosening the corn into a creamy juice.

The step that matters

Stewing gently with frequent stirring. Corn starches and sugars can scorch and stick to the bottom of the pan at higher heat. Gentle heat with frequent stirring cooks the corn through evenly and keeps it from 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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