Elote Bowl with Grilled Pineapple

Elote Bowl with Grilled Pineapple

Recipe by BG from allrecipes.com

Dinner 50 Mins.

Ingredients

2

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

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