Why it works: Sugar and corn are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 7,168 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Corn, Dry Pack or Maine Style
Ingredients
Directions
Prepare the corn
Set the machine to cut off about one-third of the grain and scrape the remainder.
Pass the corn through the silker.
Make and mix the syrup
Place the corn in a mixer and add enough syrup made from sugar, salt, and water to achieve the desired consistency.
Can and process
Cook the mixture, fill the cans, seal them, and process in a No. 2 can for 1 hour at 250°F (120°C).
Cool the cans in a retort.
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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Sugar + corntop 21% of all pairsSmell alikelowCooked together7,168 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
- Corn
- Forms the bulk of the product, providing the main body, starch and flavor.
- Sugar
- Adds sweetness and helps set the syrup's consistency and body.
The step that matters
Process at 250°F (120°C) for 1 hour. Heat processing in sealed cans must be long and hot enough to destroy spoilage and pathogenic microorganisms, so the sealed product stays safe to store.
“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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