If using fresh corn, cook the ears over high heat on a grill or in a hot skillet for 8–10 minutes until lightly charred, then cut the kernels from the cob. If using canned corn, drain well and sauté it in a hot skillet for 5–7 minutes until lightly caramelized.

Add the warm corn to a large mixing bowl along with the mayo, cotija cheese, lime juice, and taco seasoning. Stir everything together until the corn is evenly coated, then taste and adjust the seasoning or lime juice as needed.

Warm the chopped brisket in a skillet or on the grill just until heated through. If desired, lightly crisp the edges for extra texture and smoky flavor.

Divide the esquites between serving bowls or cups and top each serving with a generous portion of the warm brisket. The contrast between the creamy corn and smoky beef is what makes this dish stand out.

Drizzle BBQ sauce and Mexican crema over the top, then finish with sliced jalapeños and freshly chopped cilantro. Add extra cotija cheese if desired for even more flavor.

Serve immediately while the brisket is warm and the esquites are creamy. This dish makes an incredible BBQ side or can easily be served as a hearty main course with tortilla chips on the side.