We have officially jumped head first into Summer! The days are sunny and extra long, which makes for more adventures to be had. Also, we’ve been grilling everything it seems! My family seems to thrive during Summer time. Life as we know it gets pushed aside and we find it easier to focus on the fun. I mentioned this earlier, one of the reasons Summer offers such a vibrant happy tone for us is simply because there aren’t any holidays, birthdays or random dates that hold emotional weight to them. For example, May 2nd (the day Ryan went to Heaven) is behind us, our birthdays are behind us and the holiday season seems just far enough to not worry about. Ryan’s birthday comes in September when the taste of Summer starts to dissipate. So for now we can just enjoy and be.
You know missing Ryan is something that we experience daily, I believe even when I sleep I miss my son so. I work really hard on tying Ryan into everything we do because it helps me feel him with us. I talk as if he is still here sometimes which I enjoy. Though, certain dates and times of year can be extremely difficult. The can be physically hard to bare with out our son. But Summer? Summer we feel almost free and our family of four feels alive and well.
Like I said, we have taken to our grill now that Summer is burning bright. Our most favorite thing to grill and enjoy during dinner is corn on the cob. The notion of grilling corn on the cob isn’t anything new. I’m sure most do this weekly during the Summer! Today I am sharing how our family prepares it. Please share in the comments if you have additional ideas or tips on how to elevate grilled corn on the cob!
I’ve also included a few photos of both my kids and I enjoying grilled corn. It truly is a family favorite!
Happy Summer Friends!
Photos by Lily Ro Photography
GRILLED CORN WITH 'SPICED CREAM'
Prep time: 15 Minutes
Cook time: 30 Minutes
Corn on the cob.
A stove top grill pan or BBQ
1/2 tablespoon of butter for each corn on the cob
16 ounces sour cream
2 tablespoons taco seasoning
2 teaspoons hot sauce (We like Tapatio the best)
*There are no measurments for the cilantro and queso fresco because those are up to you and how much you think you'll need for how many pieces of corn you are making. *I like making a full batch of spiced sour cream and keeping it on hand for corn and tacos etc.
Start by coating each corn on the cob with butter.
Place the buttered corn onto the grill set at medium to low heat. Grill the corn until the kernels are soft. This takes about 10-15 minutes. If you don't like the charred flavor you can wrap your buttered corn individually in foil and cook them on the grill that way.
Once your corn is cooked, I like to cut each corn on the cob in half. I have found that doing this makes it easier for little ones to eat. It also makes for a perfect side dish or appetizer.
Mix your sour cream, taco seasoning and hot sauce until well combined. I like storing the 'spiced cream', as we call it, in a piping bag (or you can use a zip top bag) and secure it at the top with a rubber band or clip. This way it is easy to drizzle!
Place your corn on the cob on a platter and drizzle with the spiced cream. Sprinkle cilantro and queso fresco on top, then ENJOY!