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.

No additional tips available.

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

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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.

Grilled Scallops With Mexican Corn Salad

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