Tasty tips for a successful corn roast

Here in Quebec, corn roasts are a summertime tradition, just as famous as our sugar shacks in spring and our apple picking activities in fall! Corn is at its best during the month of August—the kernels are plump, crisp, and sweet! It’s the ideal time to enjoy corn in all its forms: in salads, tacos, soups, salsa, or grilled on the BBQ and slathered in flavoured butter.

Planning a corn roast this summer? Switch things up by putting together a corn on the cob bar! Fire up the grill and prepare a few tasty toppings and succulent sides for your guests to choose from. This summer, given the current context, serve your guests directly to avoid having several different people manipulating the condiments and toppings.

The ABC’s of a successful corn bar

The cooking process

In Quebec, it’s customary to boil corn, but did you know that in most countries, it’s typically grilled? Grilling corn on the BBQ really makes the corn’s flavours pop, on top of adding a gorgeous touch of caramelization.

Taste the difference by following these simple steps:

Remove the husks and silk
Rub the corn with a bit of oil or butter (to prevent it from burning)
Preheat the BBQ to medium and grill the corn over direct heat for a few minutes, turning occasionally. Transfer the cobs to the side of the BBQ that is not lit, close the lid, and let cook over indirect heat for another 15 minutes, or until the kernels are tender when poked.