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Green Corn and Green Peppers

A simple boiled corn and green pepper dish seasoned with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Green Corn and Green Peppers

Ingredients

Directions

Prepare

  1. Boil the corn in salted water for 20 minutes.

  2. Cut the corn from the cob.

  3. Halve the peppers and remove the lining and seeds.

  4. Drop the peppers in boiling water while the corn is cooking.

Finish and serve

  1. Season the cut corn with butter, pepper, and salt.

  2. Keep the seasoned corn warm over hot water.

  3. Remove the peppers from the heat and cut them into small pieces.

  4. Mix the pepper pieces with the corn.

  5. Let the mixture stand until blended.

  6. Serve in pepper cups or pour into a baking dish.

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 + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

  3. 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

Corn
Forms the main body of the dish and provides its sweet, tender kernels.
Green peppers
Add a fresh, slightly bitter flavour and a crisp-tender texture to the corn.
Butter
Adds fat and richness, coating the kernels and carrying flavour.

The step that matters

Keep the seasoned corn warm over hot water. Gentle, steady heat keeps corn kernels tender and juicy. Strong or prolonged high heat dries the starch and toughens the kernels, and the butter can separate or brown if overheated.

“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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