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
In a preserving kettle, combine the corn, water, sugar, and salt.
Cook until the corn is tender and cooked throughout.
Jar and seal
Fill sterilized jars to overflowing.
Seal the jars and store them.
After the jars are cold, tighten the covers again.
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
- 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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