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Categories:
fresh pineapple corn vegetable oil brown rice crema Mexicana hot sauce cotija cheese fresh cilantro salt lime
Viewed: 63 - Published at: 10 years agoIngredients
- 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
Method
- 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.
