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 and Tomatoes
Ingredients
Directions
Prepare
Boil the corn for 8 minutes.
Cut the corn off the cob.
Chop the tomatoes and add them to the corn.
Add salt to taste.
Cook and seal
Put the mixture on the stove and boil for 3 minutes.
Seal the mixture while hot.
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 + tomatotop 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
- Corn
- Provides the bulk and the sweet flavour of the dish.
- Tomatoes
- Add acidity and juice that moistens the mixture.
The step that matters
Seal the mixture while hot. Sealing hot food helps drive air out of the container, and as the contents cool they contract, which helps create a vacuum seal.
“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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