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Buttered Sweetcorn & Squash

A substantial and colourful side dish that goes well with roast meats or white fish

By bbcgoodfood · From Open Recipes · 5 ingredients
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Why it works: Butter and sweetcorn work together. They rank in the top 10% of all ingredient pairs, and 102 recipes mention both. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

The recipe

Serves 6, as a side dish
Prep15 min
Cook20 min

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butter + sweetcorntop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together102 recipes

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

  2. Onion + parsleytop 6% of all pairs
    Aroma overlapstrong
    Mentioned together25,834 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Butter + oniontop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together42,827 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sweetcorn + oniontop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together232 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Butter + parsleytop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together28,543 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (butter, sweetcorn, onion):

  1. Garlicbetter flavor fit
  2. Thymebetter flavor fit
  3. Gingerbetter flavor fit
  4. Parsleythe original

Fit is the average pairing score against butter, sweetcorn, onion. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).