Ingredients
Scale
- 1 pound of brisket
- 8 ears of fresh sweet corn
- ½ cup Mayo
- ½ cup sour cream or Mexican crema
- 2 blocks softened cream cheese
- 2 Limes
- ½ cup Cotija Cheese
- 2 Jalapenos, finely diced
- ¼ cup red onion, finely diced
- ¼ cup Cilantro, finely cut
- ¼ cup BBQ sauce
- 1 tbsp avocado oil
- 1 tsp Salt, pepper, garlic powder blend
- 1 tbsp Tajin
- Tortilla Chips for serving
Instructions
- Coat the ears of Corn in oil and season with SPG.
- Grill the corn over direct high heat and remove once there is a good amount of char on all sides.
- Cut the corn from the Cobb with a sharp knife. Set aside ½ cup of large char chunks for garnish.
- Add the corn into a cast iron skillet with ½ cup chopped brisket, 2 blocks of softened cream cheese, ½ cup sour cream/Crema, ¼ cup cotija, ¼ cup diced jalapenos, ¼ cup red onion, juice from 1 lime, top with tajin
- Place on the smoker at 325° F for 30 minutes, stir every 10 minutes until creamy. Remove once melted and bubbly
- Lightly coat the remaining chopped brisket in your favorite bbq sauce.
- Garnish: first Add a light drizzle or dollops of mayo, ½ lime juice then top with chopped brisket in bbq sauce, reserved corn chunks, diced jalapeños, cilantro, cotija cheese
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Barbecue
- Cuisine: American
