Ingredients
1 clove garlic
1 tbsp. minced red onion
2 tbsp. fresh lime juice
8 small ears of corn
vegetable oil
c. mayonnaise
1 tsp. pure ancho chile powder
4 oz. Cotija or ricotta salata cheese
Salt and freshly ground pepper
Hot sauce
12 large sea scallops
Lime wedges
Preparation
Step 1Light a grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.Step 2Brush 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.Step 3Whisk the mayonnaise and chile powder into the garlic, onion, and lime juice. Add the cheese and corn to the bowl and toss. Season with salt, pepper, and hot sauce.Step 4Brush the scallops with vegetable oil and season with salt and pepper. Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side. Spoon the corn salad onto 4 plates and top with the scallops. Serve with lime wedges.
