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To Prepare Canned Corn

A simple side dish of canned corn simmered with salt, cream or milk, water, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter 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 ↓

To Prepare Canned Corn

Ingredients

Directions

  1. Open the can of corn and pour it into a saucepan.

  2. Add the salt, cream or milk, and water (or all milk).

  3. Bring the mixture to a boil.

  4. Just before removing from heat, add the butter.

  5. Stir well and serve.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

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

  5. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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 sweet flavor of the dish.
Cream or milk
Adds richness and creaminess, softening the texture as it simmers.
Butter
Adds fat and a silky finish, rounding out the flavor when stirred in at the end.

The step that matters

Adding the butter just before removing from heat. Butter stirred into a very hot mixture emulsifies smoothly into the liquid. Adding it after the heat is off keeps it from separating into greasy droplets and preserves its fresh flavor.

“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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