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 ↓
Corn Soup
Ingredients
Directions
Cook the soup
Combine corn and water in a pot.
Cook until corn is tender.
Mix butter with flour until smooth, then add the mixture to the pot.
Boil for 15 minutes.
Finish and serve
Beat the egg, then stir it into the soup just before serving.
Season with pepper and coarse sea salt to taste.
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.
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Corn + peppertop 11% of all pairsSmell alikemoderateCooked together5,324 recipes
Shared aroma: 2-nonenal (fatty, green).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Corn + flourtop 13% of all pairsSmell alikemoderateCooked together6,165 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Corn + buttertop 14% of all pairsSmell alikemoderateCooked together7,345 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 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
- Provides the main body and natural sweetness of the soup.
- Butter
- Adds fat, richness and a smooth mouthfeel to the soup.
- Flour
- Its starch thickens the liquid as it heats, giving the soup body.
- Egg
- Enriches the soup and adds body as it sets lightly in the hot liquid.
The step that matters
Stir the egg in just before serving. Beaten egg sets when it meets hot liquid. Added at the end and stirred in, it forms soft, delicate strands. If the soup is kept boiling after the egg goes in, the egg can curdle and turn grainy.
“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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