Name: Curried Corn
Ingredients: corn; curry sauce; boiled rice; strained yolk of egg

Why it works: Corn and rice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 933 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Curried Corn

Ingredients

corn
curry sauce
boiled rice
strained yolk of egg

Directions

Prepare the corn as before and heat it in a good curry sauce.
Pile the corn in the center of a hot dish.
Surround the corn with boiled rice.
Garnish with strained yolk of egg.

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.

Corn + ricetop 5% of all pairs

Smell alikestrong

Cooked together933 recipes

Shared aroma: 2-nonenal (fatty, green).
Sauce + ricetop 20% of all pairs

Smell alikelow

Cooked together2,396 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Corn + saucetop 26% of all pairs

Smell alikelow

Cooked together1,019 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Corn + eggtop 26% of all pairs

Smell alikemoderate

Cooked together7,484 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Rice + eggtop 28% of all pairs

Smell alikemoderate

Cooked together8,350 recipes

Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).