Elotes Bowl with Grilled Pineapple

Mexican street corn in a crispy tortilla bowl?! So many possibilities... This recipe uses grilled pineapple. Make your bowl perfect with a warm and crispy Sonora Tortilla to hold it all together. Extra yummy!

https://www.allrecipes.com/recipe/265986/elote-bowl-with-grilled-pineapple/

1 medium fresh pineapplepeeled and cut into 1/2 inch slices

2 ears cornhusks and silks removed

1 tbsp vegetable oilor more if needed

2 cups cooked brown rice

2 tbsp crema Mexicana

2 dashes hot sauceor to taste

2 tbsp crumbled cotija

1 bunch fresh cilantro

Salt and ground plack pepperto taste

1 limecut into wedges

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.

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Elotes Bowl with Grilled Pineapple