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Elote Pig Shots
Prep
cook
total
Smoked cream cheese, charred corn, poblano, chipotle crema & bacon wrapped sausage bites. 🔥
Ingredients
🌽 8 oz cream cheese
🌽 2 ears corn
🌶️ 1 poblano pepper
🌭 1 lb kielbasa sausage (or smoked chorizo)
🥓 1 lb bacon
🧀 1/2 cup Cotija cheese (plus more for topping)
🌿 1/4 cup chopped cilantro
🍋 2 limes
🔥 Spanglish Asadero Elote seasoning
Chipotle Crema:
🥣 1/2 cup sour cream
🌶️ 1 chipotle pepper in adobo
🌶️ 1 dried guajillo chile
🧄 2 garlic cloves
🍋 Juice of 1 lime
🧂 Salt to taste
Elote
Directions
- Score the cream cheese and season generously with Spanglish Asadero Elote Seasoning. Smoke at 225°F until soft and cracked, about 30-40 minutes.
- While the cream cheese smokes, blend sour cream, chipotle in adobo, guajillo, garlic, lime juice and salt until smooth to make the chipotle crema.
- Grill the corn and poblano pepper until nicely charred. Remove the kernels from the cob, peel the charred skin from the poblano, and dice.
- Mix the smoked cream cheese, grilled corn, poblano, cotija, cilantro, lime juice and chipotle crema until combined.
- Slice kielbasa into 1/2 inch pieces. Wrap each piece with a half strip of bacon and secure with a toothpick to create the pig shots.
- Cook indirect at 350°F until the bacon is crispy, about 45 minutes to 1 hour.
- Fill each pig shot with the elote cream cheese mixture.
- Top with more cotija, cilantro and chipotle crema. 🌽🔥
