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 the corn
Grate the corn from the cobs.
Boil the cobs in cold water until covered for 20 minutes.
Strain the boiled cobs.
Make the mixture
Mix the grated corn with the corn water, using 4 cups of water for every 2 cups of corn, and add 2 tablespoons of sugar.
Cook the mixture on the stove until it swells.
Jar and store
Fill glass jars with the mixture.
Place rubbers and covers on top of the jars.
Cook the filled jars again in a kettle of hot water for 1 hour.
Tighten the covers and wrap the jars in paper.
Store the jars 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 + sugartop 21% of all pairsSmell alikelowCooked 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
- Provides the main body and sweet flavour of the finished canned corn.
- Sugar
- Adds sweetness and rounds out the flavour of the corn.
The step that matters
Cook the mixture on the stove until it swells. The corn starch must be cooked until the mixture thickens and swells, which helps it set and reduces the chance of a loose, watery pack in the jar.
“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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