Summer is coming fast and since I love to smoke meat while hanging in the pool, I’m always on the hunt for appetizers and additional snacky items to tie us over until the meat is ready. I love street corn! My son just got round 2 of braces on so eating corn on the cob is a no no. He loved this dip and even had me pack some in his school lunch. So easy to prep ahead of time and pop in the oven or on the smoker when there’s space!

Smoked Street Corn Dip
(Adapted from Tasty AZ)

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1 bag Corn (1 lb/ 16 ounces) Frozen Roasted sweet corn is my favorite
8 Ounces Cream cheese 1 block
2 cups Gouda cheese Diced
½ cup sour cream
1 teaspoon salt
Everything but the elote seasoning

If using bagged frozen corn, use a colander and rinse it until the ice crystals melt. If using canned corn, drain the liquid.

Place the corn in a baking dish aluminum roasting pan. Add the block of cream cheese in the center and the diced cheese around it.

Add the sour cream and the elote seasoning and salt.

Place in the smoker at 300 Fahrenheit for 30-45 minutes until the cheese is melted. Or place in the oven at 350 Fahrenheit for 30 minutes until the cheese melts.

Stir well, correct the salt if needed.

Sprinkle with smoked paprika and chopped cilantro.

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