Scallops with Mexican Corn
Here is what you will need:
1 or 2 cloves garlic, minced
1 TBS red onion, minced
Juice of 1/2 lime. (Add more if you want after you taste the corn)
5-6 ears of corn (if they are small use more)
2/3 cup mayonnaise
1 tsp ancho chili powder or regular chili powder
1/2 cup (4 oz) Cotija or ricotta salata cheese
Kosher salt and freshly ground pepper
Hot sauce of your liking (optional)
12 large sea scallops or if they are smaller get 20 to 24 – thawed if using frozen
Lime wedges for serving
chopped cilantro, scallions or chives for garnish
Here is what you need to do:
In a large glass bowl combine the garlic, onion and lime juice. Set aside.
Place the corn on a hot grill, or grill pan or even cast iron skillet and lightly char the corn all around. When the corn has cooled enough cut it off the cob.Little tip, place an inverted small bowl inside a large bowl. Place the bottom of a corn cob on the small bowl and slice the corn from the cob, much less of a mess!
Whisk in mayonnaise and chili powder into the bowl with the garlic, onion, and lime juice. Add in the cheese and corn to the bowl and gently mix.Season the corn mixture with salt, pepper, and hot sauce if using.Taste the corn and season as needed.
Blot the scallops dry with a paper towel then brush them with oil and season well with salt and pepper.
Heat a lightly oiled large pan to high heat. Cook about 2 minutes on one side then flip and cook about a minute and a half on the second side.If you are using really big scallops you will need more cook time, smaller scallops less time.I do a “test” scallop.I cook just one and see how it turned out. You want a nice golden crust and just slightly opaque in the center. They cook so quickly it’s really worth the extra step.
Divide the corn on the plates and place scallops on top. Sprinkle with cilantro and serve with lime wedges.