Smoky, buttery street corn tossed with tender chopped brisket, creamy lime sauce, and finished with Holy Smokers seasoning, cotija cheese, and fresh herbs. This rich, savory twist on classic esquites delivers authentic street corn flavor elevated with true Texas barbecue.
Ingredients (Serves 6–8)
Brisket
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2 cups cooked brisket, chopped (point preferred)
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1 tsp Holy Smokers Brisket Rub
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½ tsp Holy Smokers Holy Heifer Beef Seasoning
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1–2 TBSP warm brisket tallow or juices
Esquites Base
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5 cups corn kernels (fresh, frozen, or fire-roasted)
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2 TBSP butter
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¼ cup mayonnaise
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¼ cup sour cream or Mexican crema
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Juice of 1 lime
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1–2 tsp Holy Smokers Diablito Chili Lime seasoning
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½ cup cotija cheese, crumbled
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¼ cup diced red onion
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1 jalapeño, finely diced (optional)
Garnish
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Fresh chopped cilantro
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Extra cotija cheese
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Lime wedges
Optional: HSRco Diablito Chili Lime Sauce
Step 1: Prepare the Brisket
If using freshly smoked brisket:
Season brisket with:
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Holy Smokers Brisket Rub
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Light layer of Holy Heifer
Smoke at 250–275°F over pecan wood until probe tender (200–205°F).
Rest, then chop into small bite-sized pieces.
Warm brisket with a small amount of tallow or juices to keep moist.
Step 2: Cook the Corn
In a cast iron skillet over medium-high heat:
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Melt butter.
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Add corn kernels.
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Cook 5–8 minutes until lightly roasted and slightly charred.
This builds authentic esquites flavor.
Step 3: Build the Esquites
Reduce heat to low.
Add:
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Mayonnaise
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Sour cream or crema
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Lime juice
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Red onion
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Jalapeño (optional)
Stir until creamy and evenly coated.
Step 4: Add the Brisket
Fold in chopped brisket and cotija cheese.
Cook 2–3 minutes until warmed through.
Do not overcook — preserve brisket tenderness.
Step 5: Finish and Serve
Top with:
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Extra cotija cheese
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Fresh cilantro
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Light sprinkle Diablito Chili Lime seasoning
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Fresh lime squeeze
Serve warm.