1medium fresh pineapple, peeled and cut into 1/2 inch slices
2ears corn, husks and silks removed
1tbsp vegetable oil, or more as needed
2cupscooked brown rice
2tbspMexican cream
2tbspcrumbled 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.