For an extra layer of flavor, try grilling the lime wedges for a smoky citrus finish. Optional additions: black beans, avocado, pico de gallo, fresh tomato salsa, chipotle salsa, salsa verde, jalapenos or green chile, roasted/sliced poblano pepper, or lemon pepper.
Elote Bowl with Grilled Pineapple
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PREP TIME40 mins
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COOK TIME10 mins
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TOTAL TIME50 mins
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SERVING2 People
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VIEWS3
Transport your taste buds to a vibrant Mexican street corner with this Elote Bowl! Sweet grilled pineapple complements charred corn and creamy cotija cheese for a fiesta in every bite. This is a perfect meatless meal, packed with flavor and texture.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate158 g
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Cholesterol35 mg
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Fiber17 g
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Protein16 g
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Saturated Fat8 g
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Sodium305 mg
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Sugar71 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat an outdoor grill for medium-high heat and lightly oil the grate. (5 minutes)
02
StepBrush 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. (6 minutes)
03
StepGrill corn, turning throughout, until somewhat charred, 3 to 5 minutes. Remove from grill and cool until safe to handle. Cut kernels off cobs into a bowl. (8 minutes)
04
StepAssemble 2 bowls by spooning equal amounts of rice into the bottom and topping each with 1/2 the roasted corn kernels. Spoon crema 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. (5 minutes)
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