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Green Corn, Canned

A preserved canned green corn product made by boiling corn in its milk with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 ↓

Green Corn, Canned

Ingredients

Directions

Prepare the corn

  1. Select young sugar corn that is in the milk.

  2. Husk and silk the corn, removing any blemishes.

  3. Cut the corn off the cob and scrape out the remaining milk from the cob.

  4. Fill the cans with the corn and the extracted milk.

  5. Add 1 teaspoon of coarse sea salt to each pint of corn.

Process the cans

  1. Seal the cans tightly and place them in a large boiler with enough cold water to cover them.

  2. Boil the cans slowly for 2 hours.

  3. Remove the cans and puncture a small hole in the top of each can to release steam.

  4. Quickly reseal the cans and return them to the boiler, boiling for an additional 2 hours.

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. Sugar + corntop 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

Young sugar corn
Provides the sweet flavor and tender texture that the canned corn is built around.
Coarse sea salt
Seasons the corn and enhances its natural sweetness.

The step that matters

Puncturing the cans to release steam. Steam trapped inside a sealed can builds pressure during long boiling, and the cans must be vented and quickly resealed so the corn is preserved safely and the seal is not lost.

“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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