Elote Bowl with Grilled Pineapple

Prep Time:
40 mins

Cook Time:
10 mins

Total Time:
50 mins

Servings:
2

Yield:
2 servings

Ingredients

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)