Elote Bowl with Grilled Pineapple

Name: Elote Bowl with Grilled Pineapple
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1 medium fresh pineapple, peeled and cut into 1/2 inch slices; 2 ears corn, husks and silks removed; 1 tablespoon vegetable oil, or more as needed; 2 cups cooked brown rice; 2 tablespoons crema Mexicana (Mexican cream); 2 dashes hot sauce, or to taste; 2 tablespoons crumbled cotija cheese; 1 bunch fresh cilantro; salt and ground black pepper to taste; 1 lime, cut in wedges

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This recipe turns one of my favorite street foods into a delicious meal and is a strong contender for my family's favorite 'meatless Monday' dish. The mix of sweet, spicy, and savory flavors turn an ordinary weeknight into a fiesta. Additional garnishes, if desired, include black beans, avocado, pico de gallo, fresh tomato salsa, chipotle salsa, salsa verde, jalapenos or green chile, roasted/sliced poblano pepper, or lemon pepper.

Submitted by BG

Updated on April 2, 2025

3

Prep Time:

40 mins

Cook Time:

10 mins

Total Time:

50 mins

Servings:

2

Yield:

2 servings

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Ingredients

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Original recipe (1X) yields 2 servings

1 medium fresh pineapple, peeled and cut into 1/2 inch slices
2 ears corn, husks and silks removed
1 tablespoon vegetable oil, or more as needed
2 cups cooked brown rice
2 tablespoons crema Mexicana (Mexican cream)
2 dashes hot sauce, or to taste
2 tablespoons crumbled cotija cheese
1 bunch fresh cilantro
salt and ground black pepper to taste
1 lime, cut in wedges

Directions

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Brush pineapple and corn with oil and place carefully on the grill. Cook pineapple until grill marks appear, about 3 minutes. Flip and leave on heat just until grill marks appear on the second side, about 3 minutes more; do not overcook, as pineapple will become mushy.
Grill corn, turning throughout, until somewhat charred, 3 to 5 minutes. Remove from grill and cool until safe too handle. Cut kernels off cobs into a bowl.
Assemble 2 bowls by spooning equal amounts of rice into the bottom and topping each with 1/2 the roasted corn kernels. Spoon crema over over corn and drizzle with hot sauce. Add 2 to 3 pineapple rings to each bowl and top with cotija cheese and cilantro. Add salt and pepper and a squeeze of lime juice.

Cook's Note:

You can use canned pineapple and corn instead of fresh. You can substitute queso fresco or feta cheese for the cotija. You can use a lemon in place of lime.

Nutrition Facts (per serving)

817	Calories
20g	Fat
158g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 817
% Daily Value *
Total Fat 20g	26%
Saturated Fat 8g	40%
Cholesterol 35mg	12%
Sodium 305mg	13%
Total Carbohydrate 158g	57%
Dietary Fiber 17g	61%
Total Sugars 71g
Protein 16g	31%
Vitamin C 350mg	389%
Calcium 236mg	18%
Iron 4mg	24%
Potassium 1334mg	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Elote Bowl with Grilled Pineapple

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)

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