The spirit of Quebec corn roasts
A must-have for late summer
Everything you need to know for tender, juicy and sweet corn
Freshly picked corn embodies the bounty of Quebec's fields. In the middle of August, corn roasts enliven streets, backyards, and festivals; cooking the ears correctly guarantees crisp grains, bursting with natural sugar. This guide brings together professional techniques so that every bite evokes the warmth of late August afternoons and the scent of the fields.
Choosing and storing your ears of corn
Select some Tight green leaves, bristles (awns) still slightly moist, grains firm and aligned. Keep them refrigerated in their skins, ideally for less than 24 hours; the shorter the interval between harvesting and cooking, the sweeter the starch remains.
| Summary | |
|---|---|
| 🔍 Information | Details |
| 🎉 Spirit | Complete guide to successfully cooking corn using a corn husker |
| ⏱️ Season | August – September |
| 🍽️ Servings | Variable, depending on the event |
| 💡 Level | Beginner to expert |
| ⭐ Uniqueness | All Quebec techniques + chef tips |
| Selection and Conservation of Ears |
|---|
|
Boiling water cooking
Why avoid salt?
Sodium hardens the grain shell; prefer soft water enhanced with a spoonful of sugar or a dash of maple syrup to amplify the sweet notes.
Quick Steps
- Bring a large volume of water to a rolling boil.
- Dip the peeled ears; cover.
- Allow 5 to 7 minutes from the boiling point for milky corn.
- Drain immediately, roll in butter and our black garlic and maple sugar spices.
Creamy tip
Add 250 ml of whole milk per liter of water; the lactic proteins coat the grains, giving a silky texture.
Steaming
Gentle method for very juicy grains
Place the ears (skin removed) in a steamer basket over 5 cm of simmering water. Cover tightly. 8 to 10 minutes is sufficient. The steam fixes the chlorophyll in the leaves if you leave a partial skin on, for a rustic look when presented.
Microwave cooking
With peel (ultra practical)
Place an unpeeled cob on the cob. Program 4 minutes on high per cob. Let cool for 1 minute, then cut off the base; the husk slides off, releasing perfectly cooked corn.
Peel and paper towel free
Wrap the moistened cob in a damp paper towel. 3 minutes is enough. Ideal for individual servings.
Barbecue cooking
With peel, woody flavor
Soak the cobs in water for 15 minutes. Grill over medium heat for 12 to 15 minutes , turning every 3 minutes. The leaves will partially burn; the sugars will subtly caramelize.
No peel, direct entry
Brush with butter and our black garlic and maple sugar BBQ spices. Grill for 8 minutes , turning constantly; look for light charred marks for a nutty flavor.
Oven cooking
Aluminum foil wrapper
Wrap the buttered ear of corn with our black garlic and maple sugar spices . Preheat oven to 200°C; 20 min .
Roast without skin
Place directly on the grill; 15 min at 220°C, turning halfway through cooking; slightly crispy result.
Sous-vide cooking
Vacuum seal the buttered ear with 10 ml of maple syrup. Bath at 85°C; 30 min . The sugars remain trapped; almost creamy texture from the heart of the grain to the outer layer.
Pressure cooker / Instant Pot
Place the steamer basket, 250 ml of water, peeled ears of corn. High Pressure mode 2 min , quick release. Ideal for serving a table in less than ten minutes total, heating included.
Season on the way out with butter + our spices to give quick character on a large scale.
Campfire
Wrap each ear, including the skin, in a damp cloth and then in aluminum foil. Place in the embers for 15 to 20 minutes . Intense smoky aroma, ideal for the cottage or the beach.
Summary of cooking methods
| Method | Description | Time | Tips | Uniqueness |
|---|---|---|---|---|
| Boiling water | Salt-free water, milk/maple syrup option | 5-7 min | Add 250 ml of milk/litre | Creamy texture, local tip |
| Steam | Juicy grains, partial peel possible | 8-10 min | Fixes chlorophyll, rustic effect | Aesthetic presentation |
| Microwave | With/without peel | 3-4 min/spike | Moist paper towel for solo portion | Practical methods |
| Barbecue | With/without peel, medium heat | 8-15 min | Butter, BBQ spices | Woody or caramelized flavors |
| Oven | Papillote or direct roast | 15-20 min | Add maple syrup in foil | Crunchy texture, varied choices |
| Under a vacuum | Buttered ear of corn, maple syrup, 85°C | 30 min | Creamy texture | Modern method |
| Pressure Cooker/Instant Pot | Steam under pressure | 2 min | Fast, immediate pressure release | Ultra fast, ideal for groups |
| Campfire | Damp cloth + aluminum foil, embers | 15-20 min | Smoky taste | Traditional, friendly |
Chef's Tips
- Add a pinch of our black garlic and maple sugar spice to hot ears of corn: instant flavor that makes the roasting spit talk.
- Brush immediately after cooking with a butter-ghee mixture: 50% butter, 50% ghee, a pinch of fleur de sel and cayenne pepper.
- Sprinkle with fresh chopped cilantro and maple sugar for a Mexican touch.
- For a corn brunch, roll the warm cob in a coating of crumbled bacon and maple sugar.
- Leftover ears? Cut the grains while they're still warm, freeze them, and then add them to a squash chowder.
Frequently Asked Questions
Should you salt the cooking water? No; salt hardens the grain walls. Instead, add salt after cooking.
Can I freeze raw corn? Yes; blanched for 2 minutes in boiling water, cooled, then peeled before freezing.
How long can a cooked cob be stored? In the refrigerator, 3 days in an airtight container.
Why add sugar or maple syrup to water? The natural sucrose in corn declines as soon as it's harvested; a simple sugar in the water balances the sweetness.
Does milk really change the texture? Yes; its proteins and lipids limit the leaching of sugars into the water, resulting in a creamier grain.
Peel or not on the BBQ? With peel: preserved moisture, vegetal flavor; without peel: caramel, smoky notes. The choice depends on the desired texture.
With these proven techniques, your roasts will steal the show this season!
For a signature homemade touch, always keep our black garlic and maple sugar spices on the table.