(WSVN) - A South Florida chef is firing up the grill. Move over meat, this is a Mexican-style corn dish that can be made right over the fire. That’s what’s cooking as we grab a Bite with Belkys.

The Chef: Julia Doyne
The Restaurant: Como Como, Miami Beach
The Dish: Esquites


3 ea ears of corn, grilled (with husks), cleaned, and shucked
1 ea jalapeno, roasted, peeled, chopped
½ cup cotija cheese
1 tbsp chopped cilantro
1 tsp ancho powder
salt and pepper

Ingredients for Garlic Aioli:

1 cup garlic cloves, peeled
2 cups blended oil
2 tbsp lemon juice
1 cup hellman’s mayo
salt and pepper

Method of Preparation:

  • Set oven or grill to 500 degrees. Use the convection option if possible.
  • Place the garlic in a pot and cover with oil over low heat.
  • Cook until the cloves are slightly toasted and very tender.
  • Strain and reserve the garlic oil for another use.
  • Puree the cloves in a blender until smooth.
  • Mix the mayo with 4 tablespoons garlic puree and lemon juice. Season with salt and pepper.
  • Heat the corn and roasted jalapeno in an oven safe pan.
  • Top with a layer of garlic mayo then a layer of cotija cheese.
  • Bake in the oven for about 12 minutes, or until the top is golden brown.

To Plate:

  • Finish with chopped cilantro and ancho powder before serving.

Como Como Marisqueria
(Inside Moxy Miami South Beach)
919 Washington Ave.
Miami Beach, FL 33139

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