Why it works: Corn and pork are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,069 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Fried Corn
Ingredients
Directions
Prepare the corn
If the corn is young, cut the grains in half.
If the corn is young, scrape the cob.
If the corn is older, cut the tips from the grains.
If the corn is older, scrape, leaving the husks on the cob.
Cook
In a skillet, fry the pickled pork until browned.
Add the corn to the skillet.
Pour in the water.
Cover and cook gently for 20 minutes.
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.
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Corn + porktop 9% of all pairsSmell alikemoderateCooked together1,069 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fresh corn
- Forms the bulk of the dish and provides its sweet, starchy flavor and texture.
- Pickled pork
- Its fat browns in the skillet and its salty, cured flavor seasons the corn.
The step that matters
Cutting the corn for its age. Young corn has tender, milky kernels, while older corn is tougher and fibrous. Using the cut meant for the corn's age gives the right texture in the finished dish.
“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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