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Eoasted Corn

Roasted corn is prepared by steaming, buttering, and grilling corn on the cob.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Corn and butter are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,345 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Eoasted Corn

Ingredients

Directions

Prepare

  1. Steam the ears of corn until tender.

  2. Strip the kernels from the ears.

Roast and serve

  1. Place each ear in a flat plate with enough melted butter.

  2. Grill the corn over a clean coal fire, turning until well toasted.

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

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

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

What each ingredient does

Ears of corn
Provide the kernels that soften when steamed and then take on toasted flavour from the grill.
Melted butter
Adds fat that carries flavour and helps the kernels brown evenly on the grill.

The step that matters

Grilling the corn until well toasted. Browning comes from the Maillard reaction, which needs direct high heat and a dry surface. Turning often keeps the kernels toasting without scorching or drying out.

“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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