Elote Dip (a.k.a. Hot Mexican Corn Dip) is everything we love about Mexican street corn in a fabulous scoopable dip. It is made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether you eat it with a spoon or dip into it with tortilla chips, this is a snack that everyone loves.

As soon as fresh corn is available each year, this is one of the first foods to make. (Along with this street corn pasta salad!) In Mexico, corn is roasted over an open grill then slathered with mayo, sour cream and sometimes butter and cheese, sprinkled with plenty of spices, and drizzled with fresh lime juice. It’s sold from stands and street carts on the cob or sometimes off the cob in small cups.

Biting into an ear of corn with lightly charred sweet corn kernels covered in chile powder and tangy lime is an experience everyone needs to have. Elote is a treat that I cannot resist any time it’s on a menu.

Elote Dip

This recipe is the creation of Chef Jeff Smedstad, the chef-owner at Elote Cafe in Sedona, AZ. On a weekend getaway in Sedona many years ago, my first taste of this corn dip had me purchasing a copy of Chef Jeff’s cookbook.

My friend Augusta and I wound up going back to Elote Cafe the very next night because we couldn’t stop talking about the Elote Dip!

We spent our weekend in Sedona hiking, wandering, and eating (of course!), and this simple dish was the food highlight of our trip.

Once I got home, I made this three times and ate it for lunch almost every day for a while. I may have even texted three friends and my sister just to rave about this corn dip after we tasted it.

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When the temperature climbs, and the last thing you want to do is turn on the oven, these no-bake desserts are exactly what summer calls for. From creamy frozen treats to rich chocolate indulgences, every single one of these recipes comes together without a single minute of bake time.

Straight From the Freezer

Ice cream and frozen desserts that deliver big on flavor and require nothing more than a little patience while they set.

If there is one thing that makes a summer barbecue feel extra special, it is ending it with these Grilled Strawberry Nutella Croissants. This grilled dessert comes together in just three minutes and tastes like something you would order at a fancy brunch spot.

Buttery, flaky croissants straight off the grill, slathered with rich chocolate hazelnut spread, piled high with fresh strawberries, and finished with a cloud of whipped cream.

It started with those beautiful buttery croissants from Costco, a jar of our favorite hazelnut spread, and a carton of fresh strawberries, and somehow this magical combination was born.

And can we talk about Costco for a second? You walk in for croissants and walk out having spent three times your budget on dark chocolate blueberry quinoa crisps and things you absolutely did not need but cannot live without. Just us? Didn’t think so.

Ingredients For Grilled Strawberry Nutella Croissants

You only need five ingredients for these grilled Nutella croissants, and every single one of them pulls serious weight in this recipe.

• Croissants: The buttery, flaky base of this whole dessert. A good quality croissant makes all the difference here, so splurge on the bakery ones if you can.
• Salted Butter: A light smear on each half before grilling gives the croissant those gorgeous golden grill marks and an extra layer of rich, buttery flavor. Unsalted butter also works in a pinch.
• Chocolate Hazelnut Spread: The star of the show. Spread generously over the warm, grilled croissant so it melts into every flaky layer, for that dreamy, indulgent chocolate-hazelnut flavor.
• Strawberries: Fresh, juicy, and sliced thin for the perfect bright and fruity contrast to the rich chocolate spread. Use the ripest berries you can find.
• Whipped Cream (optional): The finishing touch. Light, airy, and the perfect cool contrast to the warm grilled croissant.

Five ingredients, three minutes, and one completely unforgettable dessert. You are welcome.

How to Make Nutella Strawberry Crois

If you love our Korean Ground Beef, just wait until you try these One Pot Korean Meatballs! They use the same sweet and savory flavors but in juicy, tender meatball form, and they come together in one pan for the easiest weeknight dinner.

Serve these juicy meatballs over a bowl of fluffy rice and finish them with fresh green onions for a meal that tastes like takeout but is unbelievably simple to make at home.

On the same day I had been thinking about turning our famous sauce into a meatballs recipe, a sweet reader named Patty emailed me that I should make our Korean ground beef recipe into meatballs. It doesn’t take a rocket scientist to see that the clear answer was to make meatballs. So that’s just what I did!

This recipe is one of those dinners that everyone devours. The sweet and savory Korean sauce is rich, slightly sweet, a little tangy, and perfectly glossy thanks to a quick cornstarch thickener. Best of all, using frozen meatballs means you can have dinner on the table in about 20 minutes with almost no prep.

Why You’ll Love These Korean Meatballs

• One Pot: Everything cooks in a single pan, which means less cleanup and a simple weeknight dinner you can throw together fast.
• Family Friendly: The sauce has just a mild hint of heat, making it perfect for kids and adults.
• Quick and Easy: Using frozen meatballs means most of the work is already done. Just brown them and simmer them in the sauce and dinner is ready in about 20 minutes.
• Korean-Inspired Flavor: Soy sauce, garlic, sesame oil, and sweet chili sauce create a bold sweet and savory glaze that tastes like your favorite takeout dish.

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This pea salad recipe is creamy, cheesy, and topped with crispy bacon, a classic side dish that’s perfect for any occasion. Take it to a potluck, serve it at a BBQ, or make it for a quick and flavorful side for dinner! This salad comes together in minutes and delivers big flavor.

It’s the perfect side dish for Easter, 4th of July, Thanksgiving, or Christmas. I don’t know where English pea salad originated from, or why it’s so dang good considering it’s the world’s shortest list of ingredients, but I do know that any time someone shares a photo of a potluck or church spread, there’s that pea salad!

Last Fourth of July, we had Cade’s mom, brother, and his family and a friend over for a fun day of swimming and eating. Yes, I did wear a red bathing suit. Yes, I did get mistaken for the lifeguard 100 times. We swam, the kids became exhausted, and we headed back to the house where we cooked up classic burgers and a selection of our favorite summer salads including this English pea salad and our tomato cucumber salad. We finished the night off with our gooey Rice Krispie treats! God Bless America!

Ingredients for Pea Salad

• Mayonnaise: Provides a creamy, rich base that binds all the flavors together.
• Sour Cream: Adds tanginess and smooth texture for the perfect balance.
• Cheddar Cheese: Sharp, cubed cheddar adds bold flavor and bite to the salad.
• Red Onion: Gives a mild crunch and subtle sweetness for extra depth.
• Sugar: Balances the tangy dressing and enhances the peas’ natural sweetness.
• Apple Cider Vinegar: Adds a bright, tangy note to the creamy dressing.
• Salt: Enhances all the flavors in the salad.
• Bacon: Crispy, crumbled bacon adds smoky, savory flavor and crunch.
• Frozen Peas: Sweet and tender peas form the heart of this classic salad.