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 caloriescarbohydrate: 158.1 gcholesterol: 35.2 mgfat: 20.4 gfiber: 17.2 gprotein: 15.5 gsaturatedFat: 7.9 gservingSize: -sodium: 305.2 mgsugar: 71.4 gtransFat: : -unsaturatedFat: : -
Directions Elote Bowl with Grilled Pineapple
Directions
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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.