Grilled Scallops with Mexican Corn Salad

Grilled Scallops with Mexican Corn Salad
Photo by © Tina Rupp


  • 1/3 cup mayonnaise
  • Lime wedges, for serving
  • 1 teaspoon pure ancho chile powder
  • 2 tablespoons fresh lime juice
  • 8 small ears of corn, husked
  • 12 large sea scallops
  • Salt and freshly ground pepper
  • + 5 more ingredients
    • Hot sauce
    • Vegetable oil, for brushing
    • 1 tablespoon minced red onion
    • 4 ounces cotija or ricotta salata cheese, crumbled (1 1/4 cups)
    • 1 clove garlic, minced

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

View full recipe at My Recipes


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