Grilled Mexican Street Corn is lathered in a spicy mayo and sour cream mixture, then sprinkled with cilantro and parmesan cheese.
I haven’t talked much on here about our upcoming adventure because it still seems distant and unsure, but May is coming to a close and there are some changes to be had around our house pretty soon. As I mentioned on this Instagram post, our time hosting on AirBnb is coming to a close in less than 2 weeks and we’ll be trading tourists and businessmen for babies, toddlers, and preschoolers in foster care.
Our goal is to get the nursery ready and baby-proof the home by June 1st then have our home study and inspections done soon after. We won’t be starting out as long-term foster parents, but instead as respite care providers, which means that we can have a child stay with us from 72 hours up to 14 days. This will allow us to help out foster families in our area who have an emergency come up and need a safe place to send their foster children and it will also slowly ease us into the world of foster care, since it is a more temporary situation.
I keep telling myself I know what to expect since I was a nanny for 6+ years, but I know it’ll be completely different having a child in our home and not handing it back to a parent at the end of the day. I know we’ll be completely exhausted more often than not and that our Sunday afternoon naps probably won’t be happening anymore. I know that date nights will have to be planned less frequently and we won’t be able to just up and decide to go camping on any given weekend. I know that mealtimes will be more chaotic and messy and crazy and our evenings will be spent doing baths, stories, and bedtime rather than watching movies, reading, and running out for late night Sonic blizzards. I know that we’ll probably have parenting disagreements and squabbles about who’s going to watch the baby so the other can go work out. But, despite all that, I also know that life is about to get much sweeter. Much harder, but much sweeter, and for that I cannot wait.
I’ll keep you all updated as we progress through this process, but for now, thanks for listening and for all of the encouragement we’ve already gotten from so many of you!
Now for some grilled mexican street corn, yeah?? Don’t you love how I raved on Tuesday about sending a super healthy meal your way because we needed a detox after our Big Bend trip and now I’m sharing grilled corn lathered in mayo, sour cream, and cheese???!!! LOL. It’s too much.
I’m a born and bred Nebraskan, so corn on the cob is in my blood. We always served it just spread with butter and sprinkled with salt and pepper, but I was introduced to this creation a few years ago in MN and now it’s vying for the top spot in my corn on the cob championships! Add as much chili powder as you’d like for more or less spiciness and then sink your teeth into it; your face will be coated from chin to eyeballs in mess, but don’t even worry about it. It’ll be so good you won’t even care!
- 4 ears of corn, shucked
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 clove garlic, minced
- ½ teaspoon chipotle smoked paprika
- ½ teaspoon chili powder
- 1 teaspoon salt
- ¼ cup chopped cilantro
- ¼ cup grated parmesan cheese
- Using either a charcoal or gas grill, get it as hot as possible, then place ears of corn on grate, turning every 3 minutes until all sides have a bit of char and kernels are tender to the touch.
- While corn is grilling, mix together sour cream, mayo, garlic, paprika, chili powder, salt, and cilantro.
- Spread sauce over corn and sprinkle with parmesan cheese.
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