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Ingredients

• ✓ crema mexicana
• pineapple
• corn
• vegetable oil
• brown rice
• hot sauce
• cotija cheese
• cilantro
• salt
• black pepper
• lime

Instructions

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

By BG

Ingredients

• ✓ crema mexicana
• corn
• butter
• lime juice
• chili powder
• salt
• cotija cheese
• hot pepper sauce
• lime

Instructions

1. 1 Place corn kernels in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to the saucepan to dry.
2. 2 Spoon 3/4 cup corn into each of 10 serving bowls. Stir 2 tablespoons butter into each bowl until melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl. Sprinkle 1/8 teaspoon chili powder on top and season with salt.
3. 3 Top each serving with 2 tablespoons cotija cheese, a dash of hot sauce, and a lime wedge.

By Muy Bueno