Why it works: Corn and sugar 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 ↓
Dried Corn
Ingredients
Directions
Prepare
Strip off the husks and silk from the corn.
Cut the kernels from the cob, pressing out the milk with the back of a knife.
Dry
Mix the corn with sugar and salt.
Spread the mixture on a baking sheet.
Dry in the oven or over the stove until fully dried.
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 + sugartop 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
- Main ingredient; its starch and sugars form the body and flavor of the dried product.
- Sugar
- Adds sweetness to the corn kernels.
The step that matters
Dry until fully dried. Kernels that stay moist inside can hold water that encourages mold and spoilage during storage. Drying until they are firm and dry throughout keeps the corn stable.
“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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