(WSVN) - On a hot day in South Florida, sometimes all you want is something light to eat. A chef has the perfect veggie dish. Time to grab a Bite with Belkys.

The Chef: Ari Taymor
The Restaurant: Pez Loco, Miami
The Dish: Charred Corn Salad

8 ea corn shucked
2 bunch minced cilantro
10 minced shishito peppers
Zest and juice 4 limes
2 tsp smoked paprika
1 cucumber sliced thinly
2 avocados cut into chunks
½ cup queso fresco crumbled

Method of Preparation:

  • Brush the corn cobs with grapeseed oil and season with salt. Grill or char in a cast iron until caramelized.
  • Cut the corn kernels from the cob and place in a large mixing bowl.
  • Add all ingredients except the queso fresco, avocado and cucumber and mix.

To Plate:

  • Spoon the salad into your serving platter and garnish with cucumber and chunks of avocado.
  • Sprinkle the queso fresco on top and serve.

Pez Loco Restaurant & Tequila Bar
50 NW 24th St., Suite 101
Miami, FL 33127

Copyright 2022 Sunbeam Television Corp. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Join our Newsletter for the latest news right to your inbox