Grilled Pineapple Elote Bowl
Elevate your dining experience with this exquisite grilled pineapple elote bowl, inspired by the flavors of Mexican street food.
Ingredients
| 1 | fresh pineapple, peeled and cut into ½ inch slices |
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| 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 |
| 1 | salt and ground black pepper, to taste |
| 1 | lime, cut in wedges |
Instructions
| 1. | Preheat an outdoor grill to medium-high heat and lightly oil the grate. |
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| 2. | Brush the pineapple and corn with oil, then place them carefully on the grill. Grill the pineapple until grill marks appear, roughly 3 minutes. Flip and leave on the heat just until grill marks appear on the second side, about 3 minutes more. Be cautious not to overcook, as the pineapple will become mushy. |
| 3. | Grill the corn, turning throughout, until somewhat charred, approximately 3 to 5 minutes. Remove from the grill and allow them to cool until safe to handle. Cut the kernels off the cobs into a bowl. |
| 4. | To assemble the bowls, spoon equal amounts of rice into the bottom of each bowl and top with half of the roasted corn kernels. Drizzle crema over the corn, add a dash of hot sauce to taste. Place 2 to 3 pineapple rings in each bowl and sprinkle with cotija cheese and fresh cilantro. Season with salt and pepper, then finish with a squeeze of lime juice. |
Published on Jul 18, 2024 by Luminița