Elote Bowl With Grilled Pineapple - cooking recipe

Ingredients

1 medium fresh pineapple, peeled and cut into 1/2 inch slices
2 ears corn, husks and silks removed
1 tablespoon vegetable oil, or more as needed
2 cups cooked brown rice
2 tablespoons crema Mexicana (Mexican cream)
2 dashes hot sauce, or to taste
2 tablespoons crumbled cotija cheese
1 bunch fresh cilantro
salt and ground black pepper to taste
1 lime, cut in wedges

Preparation

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.