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
Rated 5.0 stars by 1 users
Category
Side dish
Cuisine
Mexican
Author:
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
Servings
6
Prep Time
15 minutes
Cook Time
20 minutes
Calories
320
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
Grab these ingredients to create the best brisket elotes you’ll ever chow down on:
- 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
Optional Toppings for Mexican Grilled Street Corn
- 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
Whip up this brisket elote recipe in a few easy steps:
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.
Recipe Note
Pro Tips for the Best Brisket Elotes
Master these techniques for restaurant-quality Mexican grilled street corn every time:
- Achieve perfect char. Keep those cobs moving on the grill. Static corn results in burnt spots instead of even charring on your grilled street corn.
- Knife technique matters. When cutting kernels, stabilize the cob at an angle rather than straight up. This gives you better control and cleaner cuts for your brisket elotes.
- Temperature counts. Combine ingredients while the corn is still warm. The residual heat helps melt the butter and blend the creamy components in your brisket elote recipe.
- Customize the creaminess. Start with less mayo and crema, then add more as needed. Every batch of Mexican grilled street corn hits differently depending on personal preference.
- Make it a bar. Set up individual toppings and let guests build their own brisket elotes. Some folks prefer extra cotija, others want more heat.
This Mexican grilled street corn brings together two Texas favorites: smoky brisket and authentic street food. Whether you’re firing up the grill for a post-hunt backyard gathering or looking to upgrade your barbecue side game, these brisket elotes deliver every time.
