Ingredients
2 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 817
- Carbohydrate: 158g
- Fat: 20g
- Fiber: 17g
- Protein: 16g
- Sugar: 71g