Becky’s Grilled Scallops with Mexican Corn Salad

Becky had us over for dinner and really wowed us with this Food & Wine recipe. Such a delicious combo of flavors.

1 garlic clove, minced

1 tbsp minced red onion

2 tbsp lime juice

8 small ears of corn, husked

vegetable oil

1/3 cup olive oil mayo (I think Becky used a little less)

1 tsp chili powder (I think Becky used a combo of chipotle chili powder and aleppo pepper

4 oz ricotta salata cheese (can also use cotija if you can find it)

salt and pepper

12 large sea scallops (she used about twice as many small ones)

hot sauce to taste (optional; Becky didn’t use it)

salt and pepper

Light grill. In bowl, combine onion, garlic and lime juice.

Brush corn with oil and grill until just tender and charred. Cut off cobs when cooled.

Whisk together mayo, chili powder and onion mixture. Add cheese and corn and toss. Season with salt and pepper (and hot sauce if using).

Brush scallops with oil. Cook until just cooked through (maybe 3 minutes per side, max). Serve scallops over corn, with lime wedges if you desire.

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