Elote Bowl With Grilled Pineapple

• 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

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 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.
3. 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.
4. 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.

fresh pineapple, corn, vegetable oil, brown rice, crema mexicana, hot sauce, cotija cheese, fresh cilantro, salt, lime

Taken from www.allrecipes.com/recipe/265986/elote-bowl-with-grilled-pineapple/ (may not work)