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Canned Corn

A preserved corn mixture seasoned with salt and sugar, boiled and jarred for storage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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. Mix corn, salt, and sugar thoroughly.

  2. Heat the mixture gradually.

Cook and pack

  1. Boil for 20 minutes.

  2. Pack into jars and seal while hot.

  3. Cover with cold water and boil for a few minutes.

Finish

  1. Pour off the water and cover again with water, then boil for 30 minutes.

  2. Drain and season to taste with butter and cream.

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 dish and provides its main texture and flavour.
Sugar
Adds sweetness that rounds out the corn's flavour.

The step that matters

Pack into jars and seal while hot. Packing hot drives air out of the jars and lets the contents cool and contract, which helps the lids pull down and form a seal.

“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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