Name: Grilled Pineapple Elote Bowl
Prep time: 40 min
Cook time: 10 min
Yield: 2 servings
Ingredients: 1 fresh pineapple, peeled and cut into ½ 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; 1 salt and ground black pepper, to taste; 1 lime, cut in wedges

Ready in: 50 mins

Serves: 2 servings

Ingredients: 10

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
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.
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.