scallops with mexican corn salad (elote) recipe
Recipe type: fish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 garlic clove, minced
  • 2 tablespoons minced red onion
  • 2 tablespoons fresh lime juice
  • 8 small ears of corn, husked
  • Vegetable oil, for brushing
  • ⅓ cup mayonnaise
  • 2 teaspoons pure ancho chile powder
  • 4 ounces cotija, crumbled (1¼ cups)
  • Salt and freshly ground pepper
  • Hot sauce
  • 12 large sea scallops
  • lime wedges, for serving
  1. Light a grill or heat up a large skillet on very high heat. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
  2. Brush the corn with oil and grill/cook over moderate-high heat until charred and just tender, about 10 minutes. If doing on a skillet inside, turn on your stove overhead fan (the corn will smoke!). Cool slightly. Transfer to a work surface and cut the kernels off the cobs.
  3. 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.
  4. Brush the scallops with vegetable oil and season with salt and pepper. Grill over high heat (or use a skillet as you did with the corn) 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.
  5. Pairs very nicely with Allagash White beer.
Recipe by story of a kitchen at