Name: Green Corn Sandwiches
Ingredients: 1 tin of corn; coarse sea salt (to taste); black pepper (to taste); thin wholemeal bread; butter

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Green Corn Sandwiches

Ingredients

Directions

Open the tin of corn and pour it into a bowl.
Mix in a little coarse sea salt and black pepper.
Spread the corn mixture between slices of thin wholemeal bread and butter.
For a more delicate flavor, omit the salt and pepper.

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.

Bread + buttertop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Corn + peppertop 11% of all pairs

Smell alikemoderate

Cooked together5,324 recipes

Shared aroma: 2-nonenal (fatty, green).
Corn + buttertop 14% of all pairs

Smell alikemoderate

Cooked together7,345 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).
Pepper + breadtop 16% of all pairs

Smell alikemoderate

Cooked together20,964 recipes

Shared aroma: 2-nonenal (fatty, green).
Corn + breadtop 16% of all pairs

Smell alikemoderate

Cooked together547 recipes

Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Corn: Provides the sweet filling and most of the sandwich's bulk.
Thin wholemeal bread: Holds the filling and gives the sandwich its structure.
Butter: Adds fat and richness and helps keep the bread from going soggy.

“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.