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Canned Corn

A thickened canned corn dish made with flour, water, optional cream, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 Corn

Ingredients

Directions

  1. Thicken the corn with flour and water.

  2. Add hot cream and season with salt and pepper, or add tomato juice if desired.

  3. If not using cream, drain the liquid and thicken like a butter sauce.

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 + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together2,099 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Corn
Forms the main body of the dish and provides its sweet flavor.
Flour
Its starch thickens the liquid as it heats, giving the corn a creamy body.
Cream
Adds fat and richness, making the texture smoother and more velvety.

The step that matters

Thicken the corn with flour and water. Flour must be fully mixed into the water before heating, because its starch swells and thickens as it heats. Adding it dry or unevenly causes lumps and a thin, uneven texture.

Swap the tomato

The recipe marks tomato as optional. How well each one fits the dish's main ingredients (corn, flour, cream, pepper):

  1. Capsicumfits better
  2. Spinachfits better
  3. Okrafits better
  4. Tomatothe original

Fit is the average pairing score against corn, flour, cream, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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