Name: To Boil Green Indian Corn
Ingredients: ears of green Indian corn; water; salt; pepper; butter

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 ↓

To Boil Green Indian Corn

Ingredients

Directions

Fill a pot with water and bring it to a boil.
Add the ears of Indian corn to the boiling water.
Boil for 25 to 30 minutes until tender.
Season with salt and pepper, or serve with fresh 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.

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 + buttertop 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

Ears of green indian corn: The main vegetable; its kernels become tender and sweet as they cook in the water.
Butter: Adds richness and fat to the corn, carrying flavour across the kernels when served.

“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.