We smoked local sweet corn on the cob for this delicious dip inspired by elote, the popular Central American street food dish of sweet corn.
Rich with Applewood Smoked Bacon Bits and Sun King Brewing's Pachanga Lager plus Cotija cheese, ancho chili pepper, and more, our Elote Bacon Dip is ready to simply heat and serve (see easy heating instructions below).
Pair with Firehook Baked Flatbreads and our Smoked Mexican Chorizo Sausage Links.
12oz dish; keep refrigerated or freeze for longer storage
Ingredients: smoked corn, cream cheese, mayonnaise (Soybean Oil, Water, Corn Syrup, Egg Yolks, Distilled And Cider Vinegar, Mustard Seed, Calcium Disodium), bacon bits, Cotija cheese, aged white cheddar, provolone, smoked paprika, cilantro, lime, Sun King Pachanga Lager (malt, grain, cereals, lime, yeast), chili powder, chipotle powder, ancho powder, Calabrian chili powder, hickory salt, cumin, sugar
Contains dairy and wheat.
Heating instructions:
- From the Freezer: Preheat oven to 375F. Remove plastic packaging and place the metal tin dish of dip on a baking sheet. Cover metal tin loosely with tin foil and bake for about 10 minutes. Remove tin foil covering and continue baking for an additional 5-15 minutes, or until deliciously melty and warmed through. Hasten heating process by carefully stirring the dip about half way through heating.
- From the Refrigerator: Preheat oven to 375F. Remove plastic packaging and place the metal tin dish of dip on a baking sheet. Bake about 10 minutes or until deliciously melty and warmed through. Hasten heating process by carefully stirring the dip about half way through heating.