Name: Grilled Scallops with Mexican Corn Salad
Yield: 4
Ingredients: 1 clove garlic -; 1 tbsp. minced red onion -; 2 tbsp. fresh lime juice -; 8 small ears of corn -; Vegetable oil -; c. mayonnaise -; 1 tsp. pure ancho chile powder -; 4 oz. Cotija or ricotta salata cheese -; Salt and freshly ground pepper -; Hot sauce -; 12 large sea scallops -; Lime wedges -

Grilled Scallops with Mexican Corn Salad

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Ingredients for - Grilled Scallops with Mexican Corn Salad

1. 1 clove garlic -

2. 1 tbsp. minced red onion -

3. 2 tbsp. fresh lime juice -

4. 8 small ears of corn -

5. Vegetable oil -

6. c. mayonnaise -

7. 1 tsp. pure ancho chile powder -

8. 4 oz. Cotija or ricotta salata cheese -

9. Salt and freshly ground pepper -

10. Hot sauce -

11. 12 large sea scallops -

12. Lime wedges -

How to cook deliciously - Grilled Scallops with Mexican Corn Salad

1. Stage

Light a grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.

2. Stage

Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes. Transfer to a work surface and cut the kernels off the cobs.

3. Stage

Whisk the mayonnaise and chile powder into the garlic, onion, and lime juice. Add the cheese and corn to the bowl and toss. Season with salt, pepper, and hot sauce.

4. Stage

Brush the scallops with vegetable oil and season with salt and pepper. Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side. Spoon the corn salad onto 4 plates and top with the scallops. Serve with lime wedges.