Elote Bowl with Grilled Pineapple recipe

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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

Nutrition Info

817.2 calories
carbohydrate: 158.1 g
cholesterol: 35.2 mg
fat: 20.4 g
fiber: 17.2 g
protein: 15.5 g
saturatedFat: 7.9 g
servingSize: -
sodium: 305.2 mg
sugar: 71.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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. 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. 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.

Recipe Yield

2 servings

Recipe Note

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.

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