Grilled Scallops With Mexican Corn Salad

Total Time: 30 mins Preparation Time: 14 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 1 garlic clove, minced
• 1 tablespoon minced red onion
• 2 tablespoons fresh lime juice (not the bottled kind, please)
• 8 small ears of corn, husked
• vegetable oil, for brushing
• 1/3 cup mayonnaise
• 1 teaspoon pure dried ancho chile powder
• 4 ounces cotija cheese (1 1/4 cups) or 4 ounces ricotta salata cheese, crumbled (1 1/4 cups)
• salt & freshly ground black pepper
• hot sauce
• 12 large sea scallops
• lime wedge, for serving

Recipe

• 1 light a grill.
• 2 in a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
• 3 brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes.
• 4 transfer to a work surface and cut the kernels off the cobs.
• 5 whisk the mayonnaise and chile powder into the garlic, onion and lime juice.
• 6 add the cheese and corn to the bowl and toss.
• 7 season with salt, pepper and hot sauce.
• 8 brush the scallops with vegetable oil and season with salt and pepper.
• 9 grill over high heat until nicely browned and barely cooked through, about 3 minutes per side.
• 10 spoon the corn salad onto 4 plates and top with the scallops.
• 11 serve with lime wedges.