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Canned Corn

Corn, sugar, and coarse sea salt boiled, then sealed in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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

Prepare

  1. Combine corn, sugar, and coarse sea salt in a large pot.

  2. Add enough water to cover the corn and bring to a boil.

  3. Boil for about 30 minutes.

Can

  1. Seal the mixture in jars while hot.

  2. Add boiling water when needed.

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
Forms the bulk of the product and provides the main texture and sweet flavor.
Sugar
Adds sweetness and balances the salt in the finished corn.
Coarse sea salt
Seasons the corn and helps preserve it during storage.

The step that matters

Add boiling water when needed. Hot liquid keeps the jar contents hot and reduces air pockets, which helps the seal form and limits the risk of spoilage in 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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