Why it works: Tomato and corn 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 Corn and Tomatoes
Ingredients
Directions
Cook
Combine tomatoes and corn in a porcelain kettle in a 2:1 ratio (two-thirds tomatoes to one-third corn).
Boil for 15 minutes.
Can
Can immediately in tin or glass jars (if using glass, keep in the dark).
Alternative method
Alternatively, cook corn with a little water for 20 minutes, stirring often.
Prepare tomatoes separately, cooking for 5 minutes, then mix with corn and boil once before canning.
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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Tomato + corntop 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
- Tomatoes
- Supply most of the liquid and the main body of the mixture.
- Corn
- Adds sweetness and a little starch that gives the mixture body.
“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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