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
Dissolve the salt in the water.
Boil the corn for 15 minutes.
Pack the jars
Pack the corn into glass jars.
Add a little sugar to each jar.
Use
Before using, soak the corn in cold water.
Dress the soaked corn as you would fresh corn.
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
- The main ingredient, providing the bulk and most of the flavour of the finished dish.
- Coarse sea salt
- Seasons the corn and helps preserve it by drawing out moisture and discouraging spoilage.
- Sugar
- Adds a little sweetness that rounds out the corn's natural flavour.
The step that matters
Before using, soak the corn in cold water.. The corn is packed with salt, so soaking it in cold water draws out much of the excess salt. Skipping or shortening the soak leaves the corn too salty to eat.
“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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