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Elote Bowl with Grilled Pineapple

Rated as 5 out of 5 Stars

"This recipe turns one of my favorite street foods into a delicious meal and is a strong contender for my family's favorite 'meatless Monday' dish. The mix of sweet, spicy, and savory flavors turn an ordinary weeknight into a fiesta. Additional garnishes, if desired, include black beans, avocado, pico de gallo, fresh tomato salsa, chipotle salsa, salsa verde, jalapenos or green chile, roasted/sliced poblano pepper, or lemon pepper."
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50 m servings 817
Original recipe yields 2 servings


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  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.


  • Cook's Note:
  • You can use canned pineapple and corn instead of fresh. You can substitute queso fresco or feta cheese for the cotija. You can use a lemon in place of lime.

Nutrition Facts

Per Serving: 817 calories; 20.4 158.1 15.5 35 305 Full nutrition

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Made as written (forgot the cilantro for the picture) and this turned out great! The rice could have used more seasoning. Next time I'd use broth instead of water. Easy fix. Excellent recipe!