Festival Classic Dinner – Smoky BBQ Street Corn and Texas Brisket Tacos

Allergens

Dairy (Cotija cheese), Soy (BBQ rub may contain soy ingredients)

Ingredients

• 1. Fresh corn on the cob (6 ears) 2. Mayonnaise (3 tbsp) 3. Chili powder (2 tsp) 4. Paprika (1 tsp) 5. Garlic powder (1/2 tsp) 6. Onion powder (1/2 tsp) 7. Salt (1/2 tsp) 8. Pepper (1/4 tsp) 9. Cotija cheese (1/2 cup, crumbled) 10. Fresh cilantro leaves (for garnish) 11. Brisket (3 lbs, fat trimmed) 12. BBQ rub (1/2 cup) 13. Vegetable oil (1/4 cup) 14. Flour tortillas (8
• inch, 12 count) 15. Sliced pickled jalapeños (for serving) 16. Lime wedges (for serving)

Instructions

1. Prepare the Smoky BBQ Street Corn: Mix mayonnaise, chili powder, paprika, garlic powder, onion powder, salt, and pepper in a small bowl to create the spice mix. Brush each ear of corn with half of the mixture and wrap individually in foil. Grill or roast at 400°F for 25 minutes, turning occasionally until tender. Remove from heat, unwrap, and brush with remaining spice mix, then sprinkle with crumbled Cotija cheese and garnish with fresh cilantro leaves.
2. Prepare the Texas Brisket Tacos: Rub brisket generously with BBQ rub. In a large skillet or grill pan, heat vegetable oil over medium high heat. Sear the brisket for 4 minutes per side until browned, then reduce heat and simmer covered for 3 hours or until tender. Let rest for 10 minutes, then thinly slice against the grain.
3. Assemble tacos by placing a few slices of brisket in each flour tortilla, top with pickled jalapeños and lime wedges. Serve alongside Smoky BBQ Street Corn.

Chef’s Insight

Cook the brisket until it reaches an internal temperature of 205°F for perfectly tender results.

Notes

Adjust cooking times according to your grill or oven capabilities.