Elote Bowl with Grilled Pineapple Recipe
A strong contender for my family’s favorite “meatless Monday” dinner, this recipe transforms one of my favorite street foods into a delectable meal. An regular weekday is transformed into a fiesta by the combination of sweet, spicy, and savory ingredients. Black beans, avocado, pico de gallo, fresh tomato salsa, chipotle salsa, salsa verde, jalapenos or green chiles, roasted/sliced poblano pepper, and lemon pepper are some other garnishes that can be added, if preferred.
Elote Bowl with Grilled Pineapple Recipe
Make your own sweet and smoky elote bowl with this grilled pineapple recipe that’s packed with flavor and ready in minutes.
Equipment
Ingredients
- 1 medium fresh pineapple, peeled and cut into 1/2 inch slices
- 2 ears corn, husks and silks removed
- 1 tbsp vegetable oil, or more as needed
- 2 cups cooked brown rice
- 2 tbsp Mexican cream
- 2 tbsp crumbled cotija cheese
- ¼ fresh cilantro chopped
- 1 lime cut in wedges
- Salt and Pepper
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.
