Brisket Elote
“The brisket elote is something that we came up with just playing around in the kitchen. It’s a snack we like to eat when we are on shift. The sweet cream corn combined with the salty/peppery brisket, the lime and hot Cheetos give the dish the perfect combination of salt, fat, acid and heat. It’s definitely a very RGV dish.”
Ingredients
- 2 tablespoons (28.4 g) butter
- ¼ cup (30 g) flour
- Pinch of nutmeg
- 2 cups (473.2 ml) heavy cream
- 1 pound (453.6 g) cream cheese
- ½ cup (100 g) white sugar
- Salt and pepper to taste
- 1 quart (660 g) frozen corn kernels
Instructions
- In a heavy-bottomed pot, melt butter and gradually whisk in flour to form a light roux.
- Once roux is formed, gradually whisk in heavy cream, bring nearly to a boil and turn off burner.
- Add in cream cheese until fully incorporated and smooth. Whisk in white sugar until smooth and glossy. Mix in corn until incorporated with cream base.
- Top corn with your favorite BBQ brisket, queso fresco, limes and hot Cheetos.
Notes
Photo by Daniela Loera
