Mexican Grilled Street Corn With Brisket
Perfect this brisket elote recipe combining smoky grilled street corn with tender chopped brisket for the ultimate Mexican-inspired barbecue dish.
Mexican Grilled Street Corn With Brisket
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
6
15 minutes
20 minutes
320
Mexican
Side dish
After years of perfecting my brisket elote recipe at home, I’ve landed on this corn-in-a-cup version that combines smoky grilled corn with tender chopped brisket.
The secret to exceptional Mexican grilled street corn is charring those kernels just right. You want a killer balance of sweetness and smoke that only comes from grilling shucked corn right over hot coals.
Ingredients
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- 4 ears of corn (or 32 ounces of kernels)
- 1/2 cup cotija cheese (or substitute queso fresco)
- 1/4 cup crema (Mexican sour cream)
- 1/4 cup mayonnaise
- 1/4 cup butter
- 1/4 cup fresh cilantro, chopped with a sharp, clean knife
- 1 Tbsp. your favorite fajita seasoning
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- 1 cup chopped brisket (or Mexican pulled pork)
- Lime wedges
- Jalapeño slices, cut with a well-maintained knife
- Lemon pepper seasoning
- Creamy hot sauce
Directions
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Prepare Your Grill for Mexican Grilled Street Corn
Fire up your grill to medium-high heat (around 450°F). Whether you’re using an open fire grill, pellet grill, or kamado setup, you want enough heat to char that corn properly. I prefer lump charcoal for the best flavor on my brisket elotes.
Grill Your Street Corn
Pull back the husks and remove all the silks from your corn. Place the exposed corn directly on the grill grates. Roll and rotate the ears constantly to achieve even charring on your Mexican grilled street corn. You’re looking for tender kernels with beautiful char marks.
This process takes about 12 minutes over medium-high heat. You’ll know your grilled street corn is ready when the kernels are tender and sporting grill marks.Cut and Season Your Brisket Elote Recipe Components
Remove the corn from the grill and let it cool slightly.
Using a sharp, properly maintained chef’s knife, carefully cut the kernels from each cob. Hold the cob vertically on your cutting board and slice downward in smooth strokes. A clean, sharp blade makes this task safer and gives you cleaner kernel cuts for your brisket elotes.
Place the grilled kernels in a large mixing bowl.Build Your Mexican Grilled Street Corn
Season the warm kernels with your fajita seasoning.
Add the crema, mayonnaise, butter, and cotija cheese. Stir gently to combine, adjusting the ratios to your taste. If your brisket elote recipe seems too creamy, add more corn kernels.Finish Your Brisket Elotes
Top your Mexican grilled street corn with chopped brisket, a sprinkle of lemon pepper seasoning, and a drizzle of hot sauce. Garnish with fresh cilantro and serve with lime wedges on the side.
