Elote Bowl With Grilled Pineapple Recipes
ELOTE BOWL WITH GRILLED PINEAPPLE
This recipe turns one of my favorite street foods into a delicious meal and is a strong contender for my family's favorite 'meatless Monday' dish. The mix of sweet, spicy, and savory flavors turn an ordinary weeknight into a fiesta. Additional garnishes, if desired, include black beans, avocado, pico de gallo, fresh tomato salsa, chipotle salsa, salsa verde, jalapenos or green chile, roasted/sliced poblano pepper, or lemon pepper.
Provided by BG
Categories Mexican Recipes
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 817.2 calories, Carbohydrate 158.1 g, Cholesterol 35.2 mg, Fat 20.4 g, Fiber 17.2 g, Protein 15.5 g, SaturatedFat 7.9 g, Sodium 305.2 mg, Sugar 71.4 g
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