Brisket Elotes AKA Brisket Esquites AKA Grilled Street Corn
Grilled corn in a cup is technically known as esquites, but it is commonly known here in Texas as elotes. Elotes is actually corn on the cob. In any case, this classic Mexican street food is a favorite weekend snack for Mrs. Meat Church and myself at local gas stations and taquerias.
You can cook the corn via your preferred method. You can steam kernels, cook them in a skillet, cook it on the cob in the shuck or out. I think it's best grilled shucked over hot coals and slightly charred as we did in this video.
From there I prefer to toss the kernels it a creamy mixture of equal parts crema and mayo. You can choose to mix this as one big side dish or allow your guest to choose their own toppings especially if they want to leave out the mayo and hot sauce for example.
How To YouTube Video: https://youtu.be/YGlx1qMBFGs
- 4 ears of corn or 32 ounces of kernels
- 1/2 C, Cotija cheese (sub queso fresco)
- 1/4 C Crema (Mexican sour cream)
- 1/4 C Mayo
- 1/4 C Parkay
- 1/4 C, Cilantro, chopped
- 1 T, Meat Church Dia De La Fajita Seasoning
- 1 C, Chopped brisket (sub Mexican Pulled Pork)
- Lime wedges
- Jalapeño slices
- Meat Church Gourmet Lemon Pepper
- Creamy hot sauce
Prepare your grill
Prepare your open fire grill at medium high heat. Alternatively you can use a pellet grill or indirect grill setup on a Kamado Grill at 450. In this video we used a Mill Scale Yakitori Grill with lump charcoal.
Grill the Corn
Pull the husk back from the cob and remove the silks. Place the corn on the grill rolling and rotating constantly until the corn is tender and you get your desired char.
That took 12 minutes in this video on our Mill Scale Yakitori Grill.
Remove the corn from the grill. Using a knife cut the kernels off the cob and place them into a mixing bowl.
Prepare the creamy mixture
At this point you can combine the ingredients to make one large side dish or you can part out the ingredients to create an elotes bar setup and let your guests create their individual favorite mixture.
Season the kernels with the Meat Church Dia de la Fajita seasoning. Add the crema, mayo, butter, cotija and stir. This step is to your taste, so adjust as needed. If the corn mixture is too creamy, add more corn.
Top with lemon pepper seasoning, creamy hot sauce and BRISKET. Garnish and enjoy!