Elote Bowl With Grilled Pineapple Recipe

Name: Elote Bowl With Grilled Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Elote Bowl With Grilled Pineapple falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Elote Bowl With Grilled Pineapple

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