Ingredients
1garlic clove
1tbspred onion,minced
2tbspfresh lime juice
8small corn ears
vegetable oil
1cupmayonnaise
1tsppure ancho chile powder
4ozcotija,or ricotta salata cheese
salt and freshly ground pepper
hot sauce
12large sea scallops
lime wedges
Preparation
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 for about 10 minutes until charred and just tender.
Transfer to a work surface and cut the kernels off the cobs. Whisk 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.
Brush the scallops with vegetable oil and season with salt and pepper. Grill over high heat until nicely browned and barely cooked through. This will be about 3 minutes per side.
Spoon the corn salad onto 4 plates and top with the scallops. Serve with lime wedges.
