Brisket Elotes for Your Pressure Cooker
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Equipment
- 1 Grill or hot pan For cooking the corn
Ingredients
Main ingredients
- 1 lb cooked brisket shredded, leftovers okay
- 4 ears corn grilled, kernels cut off
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 0.5 cup cotija cheese crumbled
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
Instructions
- Preheat your grill (or use a hot pan) and cook the corn until it’s got those nice grill marks. It’s okay if it’s a bit charred — that’s where the flavor’s at.
- Cut the kernels off the cob once it’s cool enough to handle. You wanna keep those kernels juicy and ready to mix in.
- In a big bowl, mix together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Don’t be shy with the seasoning, this sauce is the heart of it.
- Add your shredded brisket and grilled corn kernels to the sauce. Stir it up so every bite’s got that creamy, spicy sauce.
- Use your pressure cooker on the sauté setting if you want the brisket warm or just serve this combo as is. If warming, cover with the lid, set to low pressure for 5 minutes. Don’t forget to check the sealing ring first!
- Quick release the pressure when time’s up to keep everything moist and tender. You’ll hear that hiss as the steam escapes, that’s your cue to open.
- Spoon the elotes into bowls, sprinkle cotija cheese and chopped cilantro on top. Serve right away to catch that fresh flavor burst.
Notes
Store your brisket elotes in an airtight container in the fridge up to 3 days. It keeps that sauce creamy but you gotta stir it up well before reheating.
If you freeze leftovers, use a freezer-safe bag or container. Thaw in the fridge overnight and reheat gently in your pressure cooker or microwave to keep it tender.
For quick snacks, scoop the leftovers onto tostada shells or warm tortillas to make a Tex-Mex style snack that’s just as good as fresh.