Brisket Elotes

These brisket elotes are inspired by a visit with our son, that is attending Texas Tech University in Lubbock, Texas. While there, we went to a concert at a fabulous outdoor venue, Cook’s Garage, where there was an assortment of food trucks with so many options it was hard to choose. I happened to settle on brisket elotes, and my life was changed! I knew I had to come home and try it for myself. When I did a search for a recipe, one of the first that came up was from Meat Church, which I follow on Instagram already and I have used their seasonings in the past.

I ordered some Meat Church BBQ Dia De La Fajita, Gourmet Lemon Pepper, and their Holy Cow BBQ
rub, and watch his “how-to” video.

Then I did an abbreviated version with what I had on hand, being that we live in a very rural area and
don’t always have access to a variety of ingredients.

A little about our beef:
The families of Painted Hills Natural Beef have been ranching in Central Oregon, specifically Wheeler County, in the shadow of the state’s famed Painted Hills, for generations. While times have changed in the last two and a half decades, our methods of ranching the way nature intended have not. Pasture raising our cattle without the use of added hormones and never given antibiotics. It means taking the time, care, and effort to do things right. It means raising a beef product for you that’s as striking as the natural wonders it’s named after.

Thank you for trusting us to feed you, your friends, and your family. We’d love to see the finished product! We hope you’ll tag us in a post on social media.

Recipe Level


Prep Time

10 minutes

Cook Time

15 minutes



6 People


  • 1Brisket
  • 4Ears of Corn
  • 3/4C.Crema/Sour Cream
  • 3/4C.Mayonnaise
  • 1Dash(s)Meat Church Dia De La Fajita seasoning
  • 2Slice(s)Lime Wedges
  • 2Slice(s)Jalepeno Slices
  • 1Dash(s)Lemon Pepper
  • 1/2C.Cotija cheese
  • 1/2C.Cilantro


  1. I used corn that I had picked from our garden, peeled all but the inner husk and froze them. Took them out of the freezer a couple of hours ahead. The guys shucked them the rest of the way and put them on the grill and got them a little brown. Then I cut the kernels off the cob.
  2. Then I topped with chopped Painted Hills Natural Beef brisket that was cooked the day before using the Holy Cow BBQ Rub, sprinkled the top with Gourmet Lemon Pepper and garnished with lime wedges and jalapeño slices.
  3. Sprinkle cotija cheese and cilantro on top (optional)

Need The Beef?!

Recipe too mouth-watering and you are ready to get cookin', but you still need this cut in your fridge? We got you!
Grass Fed
Natural Beef

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