A delicious and flavorful elote bowl with a twist of grilled pineapple for a sweet and savory combination.

This Elote Bowl with Grilled Pineapple recipe is the perfect blend of smoky, spicy, sweet, and savory flavors. Grilled pineapple adds a tropical touch to this traditional Mexican street corn dish, creating a unique and delicious meal that will satisfy all your cravings.

Ingredients

• 4 ears of corn, husked
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped cilantro
• 1 pineapple, peeled and sliced into rings
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lime wedges for serving

Directions

1. Preheat grill to medium-high heat.
2. Brush corn with olive oil and season with salt and pepper.
3. Grill corn for 10-15 minutes, turning occasionally, until lightly charred.
4. In a small bowl, combine mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, cayenne pepper, and chopped cilantro.
5. Brush pineapple slices with olive oil and season with salt and pepper.
6. Grill pineapple for 2-3 minutes per side, until caramelized.
7. Remove corn from grill and cut kernels off the cob.
8. Divide corn among bowls and top with grilled pineapple slices.
9. Drizzle with the mayonnaise mixture and garnish with additional cotija cheese, cilantro, and lime wedges.
10. Serve immediately and enjoy!

Interesting Facts