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Canned Corn

A preserved sweet corn recipe using fresh young corn, water, sugar, and coarse sea salt, canned in sterilized jars.

From an old cookbook · modernised transcription
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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 ↓

Canned Corn

Ingredients

Directions

Cook the corn

  1. In a preserving kettle, combine the corn, water, sugar, and salt.

  2. Cook until the corn is tender and cooked throughout.

Jar and seal

  1. Fill sterilized jars to overflowing.

  2. Seal the jars and store them.

  3. After the jars are cold, tighten the covers again.

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 + sugartop 21% of all pairs
    Smell alikelow
    Cooked 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
Makes up the bulk of the dish and supplies its main texture and sweet, starchy flavor.
Sugar
Adds sweetness and rounds out the corn's flavor.

The step that matters

Cook until the corn is tender and cooked throughout. Heat softens the corn's cell walls and gelatinizes its starch, giving tender kernels. Uneven cooking leaves firm, raw-tasting pieces that stay tough in the jar.

“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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