Grilled Scallops & Mexican Corn Salad

Grilled Scallops & Mexican Corn Salad

Pair with a fruity Belgium wheat beer

4 servings
*Adapted from Kitchen Conservatory cook Kelly

1 garlic clove, minced
1 T minced red onion
2 T fresh lime juice
8 small ears of corn, husked
Vegetable oil, for brushing
1/3 cup mayonnaise
1 t pure ancho chile powder
4 oz cotija cheese, crumbled (1 1/4 cups)
Salt and freshly ground pepper
Hot sauce
12 large sea scallops
Lime wedges, for serving

1. Brush 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. Mix the garlic and onion into the corn. Set aside
2. Whisk together the mayonnaise, chile powder, and lime juice. Season with salt, pepper and hot sauce.
3. Brush 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 onto 4 plates, top with a drizzle of the dressing and crumbles of the cheese. Set a couple of the scallops on top. Serve with lime wedges.