Grilled Scallops With Mexican Corn Salad Recipe

Name: Grilled Scallops With Mexican Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Scallops With Mexican Corn Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Scallops With Mexican Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions