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 ↓
How to Can Corn or Peas
Ingredients
Directions
Cook and seal
Boil corn in water for 20 minutes.
Add white sugar and coarse sea salt.
Seal the mixture in jars.
Use
To use, pour off the water and soak in clear water to draw out some salt.
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, forming the body and texture of the dish.
- White sugar
- Adds sweetness and balances the saltiness of the finished dish.
- Coarse sea salt
- Seasons the corn and helps preserve it, and soaking later draws out some of it.
The step that matters
Soaking to remove salt. Salt draws water out of food and into the surrounding liquid, and soaking in clear water reverses this by letting salt diffuse out. Too short a soak leaves the corn overly salty, while the pouring off of the water first removes the concentrated brine.
“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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