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Indian Corn in the American Way

A boiled sweet corn dish served with melted butter, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Indian Corn in the American Way

Ingredients

Directions

Prepare the corn

  1. Boil the corn cobs until tender.

  2. Using a silver fork, strip the corn from the cobs.

Finish and serve

  1. In a saucepan, melt the butter over medium heat.

  2. Add the corn to the pan and stir, adding more butter, pepper, and salt until heated through.

  3. Serve hot.

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 + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

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

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Corn
Forms the bulk of the dish, giving it its texture and body.
Butter
Adds fat and rich flavor, and coats the kernels to keep them moist.

The step that matters

Boil the corn cobs until tender. Heat softens the cell walls and starches in the kernels. Stopping too early leaves them tough and chewy, so cook until they are fully tender before stripping.

“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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