Name: Elote Bowl with Grilled Pineapple
Prep time: 40 min
Cook time: 40 min
Yield: 2
Ingredients: Medium fresh pineapple, peeled and cut into 1/2 inch slices - 1; Corn, husks and silks removed - 2 ears; Vegetable oil, or more as needed - 1 tablespoon; Cooked brown rice - 2 cups; Crema Mexicana (Mexican cream) - 2 tablespoons; Hot sauce, or to taste - 2 dashes; Crumbled Cotija cheese - 2 tablespoons; Fresh cilantro - 1 bunch; Salt and ground black pepper to taste - 1 bunch; Lime, cut in wedges - 1

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Elote Bowl with Grilled Pineapple

1. Medium fresh pineapple, peeled and cut into 1/2 inch slices - 1

2. Corn, husks and silks removed - 2 ears

3. Vegetable oil, or more as needed - 1 tablespoon

4. Cooked brown rice - 2 cups

5. Crema Mexicana (Mexican cream) - 2 tablespoons

6. Hot sauce, or to taste - 2 dashes

7. Crumbled Cotija cheese - 2 tablespoons

8. Fresh cilantro - 1 bunch

9. Salt and ground black pepper to taste - 1 bunch

10. Lime, cut in wedges - 1

How to cook deliciously - Elote Bowl with Grilled Pineapple

1. Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2. Stage

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.

3. Stage

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.

4. Stage

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.