Elote Pig Shots
These Elote Pig Shots combine two backyard cookout favorites into one irresistible bite. Smoked cream cheese is seasoned with Spanglish Asadero Elote Seasoning and blended with grilled corn, charred poblano, and Cotija cheese, then stuffed into bacon-wrapped kielbasa "shots" and grilled until perfectly crispy. A smoky chipotle crema finishes every bite with a rich, tangy kick.
Perfect for tailgates, backyard parties, or any gathering that calls for something bold and shareable, these pig shots deliver smoky, cheesy, craveable flavor in every bite.
These Elote Pig Shots combine two backyard cookout favorites into one irresistible bite. Smoked cream cheese is seasoned with Spanglish Asadero Elote Seasoning and blended with grilled corn, charred poblano, and Cotija cheese, then stuffed into bacon-wrapped kielbasa "shots" and grilled until perfectly crispy. A smoky chipotle crema finishes every bite with a rich, tangy kick.
Perfect for tailgates, backyard parties, or any gathering that calls for something bold and shareable, these pig shots deliver smoky, cheesy, craveable flavor in every bite.
Ingredients
For the Pig Shots
8 oz cream cheese
2 ears corn
1 poblano pepper
1 lb kielbasa sausage (or smoked chorizo)
1 lb bacon
½ Cup Cotija cheese, plus more for topping
¼ Cup chopped cilantro
2 limes
For the Chipotle Crema
½ Cup sour cream
1 chipotle pepper in adobo
1 dried guajillo chile
2 garlic cloves
Juice of 1 lime
Salt, to taste
Instructions
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 the 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 the kielbasa into ½-inch pieces. Wrap each piece with a half strip of bacon and secure with a toothpick to create the pig shots.
Cook over indirect heat 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.
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