Free corn on the cob serving calculator. Enter servings to find the ears of corn and the butter in grams you need for a corn on the cob meal.
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Enter your values and press Calculate.
Enter the number of servings. This calculator allows 1 ear of corn and 10 grams of butter per serving, so 20 people need 20 ears and 200 grams of butter, 50 people need 50 ears, and 100 people need 100 ears. Use the result as your shopping baseline, then buy a few extra ears for damaged cobs and big eaters.
The formula is simple and shown in full: ears of corn = servings × 1, and butter = servings × 10 grams. One ear per serving is the baseline for a corn on the cob serving calculator, because it matches a standard side dish portion. The butter figure, 10 grams per ear, melts nicely over one hot ear without drowning it.
Enter servings, read the ears and butter totals, and shop from those numbers. For 20 people the calculator gives 20 ears and 200 grams of butter. For 50 people it gives 50 ears and 500 grams of butter. For 100 people it gives 100 ears and 1000 grams of butter. If corn is the star of the meal rather than one side among many, plan on more than the baseline, as the portions section explains.
Competitor guides disagree, so use this corn per person chart as a planning range around the calculator baseline. Adults usually eat 1 to 2 ears at a BBQ or cookout, children eat half an ear to 1 ear, and teens eat 2 to 3 ears. As a side dish, 1 ear per adult is enough. As a featured side, plan 2 ears per adult. At a corn boil, plan 3 ears per adult, and for a seafood boil or potluck, cut ears into halves or thirds so portions stretch further.
Corn is sold by the dozen and in packs of 6 or 12, so convert your ear total before shopping: 20 ears is 1 dozen plus 8 ears, and 50 ears is about 4 dozen plus 2 ears. Buy 10 to 15 percent extra for damaged ears. Check the cob size chart when choosing: a medium ear gives about 0.75 kernel cups per ear if you cut the kernels off, and larger ears give closer to 1 cup. Pick fresh corn by its bright green husks, moist silk and plump kernels, and buy on the morning of the event when you can.
Boiling is the most reliable method for a large group: boil ears for 3 to 5 minutes and do not salt the water. Grilled corn servings take more time but add flavour, and cooler corn works well for a crowd: shuck the ears, place them in a clean cooler, cover with boiling water and keep the cooler closed until serving. Halved corn on the cob is a smart trick for a crowd, because halved pieces let guests take a smaller portion and seconds stay available. For an elote style bar, set out butter, lime, chilli powder and cheese.
Keep uncooked corn in its husks until just before cooking, and refrigerate leftovers within 2 hours. Cooked corn keeps in the fridge for 3 to 5 days, and cut kernels freeze for up to 6 months. Use leftover kernels in salads, salsa, soups, chilli and pasta, so a generous buy never goes to waste.
Plan 1 ear of corn per serving as a baseline, which is what this calculator uses. At a casual BBQ or cookout, many adults eat 2 ears, so buy extra when corn is a featured side.
Yes, when corn is one side among many at a formal dinner. No, when corn is the star at a cookout: plan 1.5 to 2 ears per adult in that case.
20 ears at the baseline of 1 ear per serving, plus a few extra for damaged ears and big eaters. For a BBQ with 20 adults, 30 to 40 ears is a safer buy.
50 ears at the baseline, or about 4 dozen plus 2 ears. For a 50 person BBQ, plan 75 to 100 ears if corn is a featured side.
About half an ear to 1 ear per child. Cutting ears in half works well for children, and halves also stretch the supply for a crowd.
Boil for 3 to 5 minutes: 3 minutes for peak season fresh corn, up to 5 minutes for early or late season corn. Do not salt the boiling water.
Boiling is the most reliable method for a large group, and cooler corn is the easiest way to hold a big batch hot. Grilling gives the best flavour but suits groups under 20 better.
Only if you must. Corn loses sweetness quickly after picking, even refrigerated, so buy on the morning of the event when possible and keep ears in their husks until cooking.
Competitor guides quote about 0.50 to 0.75 dollars per ear at grocery stores and 0.40 to 1.00 dollars per ear at farmers markets, so 40 ears for 20 people costs roughly 20 to 30 dollars. Prices vary by season and region.
Refrigerate leftovers for 3 to 5 days or freeze cut kernels for up to 6 months. Use kernels in salads, salsa, soups, chilli, fritters and pasta.