Corn Roast: Complete Guide to Organizing
Want to host a corn roast, but don't know where to start? Worried about not buying enough corn, overcooking it, or forgetting something essential? This Quebec summer tradition is simpler than it seems. In this guide, you'll find out exactly what to plan for, how to cook corn to perfection, and what sides to offer. Everything is explained clearly so that you can enjoy your event stress-free.
What you need to remember
- It's normal to ask questions: Even traditional recipes require a minimum of planning
- Take action the day before or the same morning: Buy your corn fresh to ensure the best flavor
- Everyone is concerned: Whether you are hosting 5 or 50 people, the basic principles remain the same
How much corn should you bring for your guests?
The most common question is how many ears to buy. The rule is simple and will prevent you from waste or shortages.
For a corn-centric meal, count 3 to 4 ears per adult and 1 to 2 per child. Adults usually enjoy multiple servings, especially if the corn is really fresh and sweet.
If you're serving other dishes like hot dogs, grilled meats, or hearty salads, cut back to 1 or 2 ears per person. The corn then becomes a side dish rather than the main course.
| Number of guests |
Corn as a main course |
With other dishes |
| 10 people |
30–40 ears |
10–20 ears |
| 20 people |
60–80 ears |
20–40 ears |
| 30 people |
90–120 ears |
30–60 ears |
Always plan for a few extra cobs. Better to have leftovers than to miss.
How do you choose really fresh corn?
Fresh corn makes all the difference. Here's what to look for when you buy.
The leaves should be nice and green, with no brown spots or dry areas. Wilted leaves indicate that the corn was picked several days ago.
The silk (threads) should be pale and slightly moist, not completely brown and dry. Silk that is too dry indicates a corn that has lost its freshness.
Buy your corn the same day or the day before at the latest. The natural sugar in corn begins to turn into starch as soon as it is picked. The fresher it is, the sweeter and crunchier it will be.
If you need to buy in advance, keep the unpeeled cobs in the fridge. They can be kept for 2 to 3 days without losing too much quality.
Ask the dealer or producer when the corn was harvested. Quebec's public markets often offer the best options for freshly picked corn.
The Best Method for Cooking Corn
Cooking is the critical step. Overcooked, the corn becomes mushy. Not enough, he's still hard. Here is the easiest and most reliable method.
For boiling water cooking:
- Fill a large pot with water and bring to a boil
- Immerse the peeled ears in boiling water
- Cook for 7 to 10 minutes maximum
- Do not cover completely to prevent water from overflowing
- Take the cobs out as soon as they are ready and serve immediately
A little-known tip: add a few clean inner leaves to the cooking water. They release natural sugar that makes the corn even tastier.
For BBQ cooking (smoky flavour):
- Leave the leaves on the ears
- Soak the cobs in cold water for an hour
- Place them directly on the barbecue grill
- Grill for 10 to 12 minutes, turning regularly
The steam trapped in the husks cooks the corn to perfection while giving it a subtle smoky taste.
For larger groups, consider renting a burner and a large pot.
What accompaniments should you suggest to your guests?
Corn alone is delicious, but a few sides turn your roast into a real feast.
Essentials to have on the table:
- Butter in generous quantities (plan 2-3 spoons per person)
- Salt and freshly ground pepper
- Corn picks to avoid burning your fingers
- Paper towels or wet wipes
To go further:
Offer homemade flavoured butters. Mix softened butter with fresh herbs (parsley, chives, basil), crushed garlic and smoked paprika, or lime juice and zest for a lemony touch.
For a complete meal, add: grilled hot dogs or sausages, creamy coleslaw, pasta or potato salad, and fresh bread.
If you want to surprise your guests, take a cue from the Mexican "elote" style: top the hot corn with mayonnaise, crumbled cotija cheese, chili powder, and a lime wedge.
A tradition within your reach
Organizing a corn roast is not complicated when you follow a few basic principles. Fresh corn, cooking for 7 to 10 minutes, plenty of butter, and guests ready to share a convivial moment: that's all it takes.
This Quebec tradition brings people together around a simple dish that celebrates summer and local products. The secret to a better roast is not in perfection, but in the pleasure of sharing.
For more information on community events and support available in Quebec, consult government resources.
Need help organizing your event?
If you're planning a roast for a large group or special event and want to make sure you don't forget anything, our team can advise you on quantities, local suppliers and logistics. Contact us to discuss your project and get recommendations tailored to your needs.
Traiteur Tiguidou
Jean-Mathieu Touchette Viau
Jean-Mathieu Touchette Viau, founder of Traiteur Tiguidou, has been combining a passion for taste and the pleasure of bringing people together for more than ten years. A graduate of HEC Montréal, he puts all his heart into creating festive and cheerful culinary experiences — because a good meal is above all a moment to share.