Brisket Elote

Ingredients

• 6 ears of corn, husks pulled back
• 2 cups chopped smoked brisket (warm)
• 1/2 cup mayonnaise
• 1/2 cup crema or sour cream
• 1 cup crumbled cotija cheese
• 2 tbsp Texas Brisket rub, plus more for dusting
• 1 lime, cut into wedges
• Chopped cilantro
• Chili powder or tajín (optional)

How I cook it

1. 1

   Heat the grill to 400°F, direct heat.

2. 2

   Grill the corn, turning every couple of minutes, until charred in spots - about 10–12 minutes.

3. 3

   While the corn cooks, warm the chopped brisket in a skillet with a splash of beef broth so it stays juicy.

4. 4

   Mix the mayonnaise and crema. Brush it over each ear of corn.

5. 5

   Dust each ear with Texas Brisket rub - don't be shy.

6. 6

   Roll in cotija, then pile the warm brisket on top.

7. 7

   Finish with lime, cilantro, and one more shake of rub.

Ty's note

This is what I do the day after a brisket cook. The rub on the corn ties the whole thing back to the brisket - same pepper, same bark flavor. If your brisket's cold, warm it low and slow with a little broth. Never microwave it dry.

Gear for this cook

• A Yoder YS640s pellet grillShop at ATBBQ →
• Post oak pelletsShop at ATBBQ →
• Nitrile glovesShop at ATBBQ →

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