Elote Bowl with Grilled Pineapple
With this recipe for an elote bowl featuring grilled pineapple and corn, you can bring a favorite of Mexican street food to your dining table.
Set an outdoor grill to medium-high heat and give the grates a quick oiling.
Oil the pineapple and corn, then carefully place them on the grill.
Cook pineapple for three minutes or until grill marks appear.
Do not overcook as the pineapple will become mushy; instead, flip the pineapple and leave it on the heat just until grill marks appear on the second side, about 3 more minutes.
Grill corn for 3 to 5 minutes, turning occasionally, until slightly charred.
Remove from grill and let cool until you can handle it safely.
Cobs’ kernels should be removed and placed in a bowl.