Holy hotness! We are in the *thick* of summer here in Minnesota, as this week has been hot and oh-so humid. It’s the kind of weather that hits you in the face when you walk out the door. Here in Minnesota we get that a couple of times a year – for a couple of weeks in the summer when temps reach over 100, and a couple/few/sometimes too many weeks in the winter of below zero temps. Apparently these extremes make us Minnesotans 1) hearty and 2) enjoy the beautiful mild temps even more. Or something like that.
All I know is during weeks like this in the summer, the last thing I want to do is turn the oven or stove on. Lately we’ve been taking full advantage of our electric smoker (Bradley brand, if you’re wondering), because not only does it not require the oven, but it doesn’t even require standing over the hot grill. High five!
Since smoking meats is an all-day process, we needed something to snack on during that last hour while my stomach is growling but the meat has to “rest” to soak up all the juices. Enter: Mexican Street Corn Dip.
What exactly is Mexican street corn, you might be asking? Well, according to Serious Eats, Mexican Street Corn, which is also known as Elotes, is corn on the cob smothered in a chili and lime spiced sour cream sauce and sprinkled with cotija cheese and cilantro. This is pretty much everything my Iowa-sweet-corn loving-self dreams of.
I went ahead and made it into a dip because what could be better than scooping that chili and lime sour cream sauced corn with a salty tortilla chip?! Not much, I’d say.
This Mexican Street Corn Dip is another great way to beat the heat and an even better excuse to eat chips and dip for dinner! The first time I made it, though, we had it alongside burgers and turns out it makes a delicious burger topping, too. The second time after we snacked on it while waiting for our tacos, we used it as a topping for those smoked pork tacos. Lars ate it with a spoon. This stuff is addicting, I tell ya! You’ve been warned.