Why it works: Corn and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,099 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Canned Tomatoes and Corn
Ingredients
Directions
Prepare the corn and tomatoes
Boil the corn on the cob for 20 minutes until tender.
Cut the corn off the cob while hot.
Skin the tomatoes and rub them to a smooth pulp.
Cook and can
Add two measures of tomato pulp for every measure of cut corn.
Season with coarse sea salt to taste and bring to a hard boil.
Can quickly and store in a cool, dark place.
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 + tomatotop 6% of all pairsSmell alikestrongCooked together2,099 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 on the cob
- Provides the main bulk and sweet flavour of the finished dish.
- Tomatoes
- Supply acidity and liquid, forming the pulp that binds the dish together.
The step that matters
Bring to a hard boil before canning. Boiling the mixture thoroughly heats it through so that it is hot enough when sealed, which helps reduce the risk of spoilage in storage. Packing it hot and sealing quickly keeps the contents safer for longer.
“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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