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Maize, or Indian Corn

Boiled corn on the cob served on toast with melted butter.

From an old cookbook · modernised transcription
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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 ↓

Maize, or Indian Corn

Ingredients

Directions

Prepare

  1. Cut off the stem of the corn cobs.

  2. Place the cobs in a pot with cold water and add salt.

Cook and serve

  1. Boil slowly for 30 minutes or until tender.

  2. Serve on toast with melted butter.

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

Corn cobs
The main ingredient, softening and becoming tender as it simmers in the water.
Coarse sea salt
Seasons the cooking water, flavouring the kernels as they cook.
Butter
Adds richness and fat that coats the cooked kernels.

The step that matters

Boil slowly until tender. A gentle boil cooks the kernels evenly and keeps them tender. Overcooked kernels become tough and starchy, so the cob should be checked for tenderness rather than cooked by time alone.

“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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