Moinkbbq
Wandering around with a bag of matchlight, looking for a match.
So I make a creamed corn brisket elote but trying to figure out the best method to hold or serve it for catering. If your unfamiliar it’s smoked corn kernels then tossed with your choice heavy cream or Mayo/sour cream base. Does anyone have a good/(safe) way to hold and serve at events? Right now we make the corn leave dressing on side and assembly topping with brisket which works great but since we have orders coming in for catering events I’m not to keen on 2-3 hr holds over a sterno. I’m all ears thanks so much
