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 ↓
To Can Corn
Ingredients
Directions
Prepare
Cut the corn from the cob without scraping it.
In a pot, combine the corn, sugar, salt, and water.
Cook and seal
Mix thoroughly and let simmer slowly for 3 hours.
Seal the mixture in glass or tin containers.
Before using
Before using, soak in cold water overnight.
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
- Fresh green sugar corn
- Provides the main bulk, sweetness, and tender texture of the finished canned corn.
- Sugar
- Adds sweetness and helps preserve the corn during long, slow cooking.
- Coarse sea salt
- Seasons the corn and helps preserve it by drawing out moisture.
The step that matters
Simmering for 3 hours. Long, gentle simmering must keep the corn submerged and at a low heat so it cooks evenly without scorching on the bottom of the pot. Sealing only after thorough cooking matters for safe storage.
“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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