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Canned Corn

A preserved corn product made by cooking corn kernels with sugar and canning them.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

  1. Grate corn from the cobs.

  2. Boil the cobs in cold water to cover for 20 minutes and strain.

Make the mixture

  1. Mix the corn with the corn water in the proportions of 4 bowls of water to 2 bowls of corn and add 2 tablespoons of sugar.

  2. Cook on the stove until it swells.

Jar and store

  1. Fill glass jars with the mixture, place rubbers and covers on, and cook again in a kettle of hot water for 1 hour.

  2. Tighten the covers and wrap in paper.

  3. Store in a cool, dark place.

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 + sugartop 21% of all pairs
    Smell alikelow
    Cooked 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
Forms the bulk of the product and provides its sweet, starchy texture.
Sugar
Adds sweetness and flavour to the corn.

The step that matters

Cook on the stove until it swells. Corn starch absorbs liquid and thickens as it heats, so the mixture must be cooked until it visibly swells. Undercooked corn stays watery and may not hold well in the jars.

“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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