Nothing beats grilling over an open flame...
1 clove garlic, minced
1 tablespoon minced sweet onion
3 tablespoons chopped tomato
2+ tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
4-6 ears of corn, husked
olive oil, for brushing
1/3 cup mayonnaise
1 teaspoon pure ancho chile powder
4 ounces (crumbled 1 1/4 cups) cotija cheese
Salt and freshly ground pepper
8 large sea scallops
Lime wedges, for serving
1. In a large bowl, toss the garlic, onion and tomato with the lime juice and let stand for 10 minutes.
2.Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes. Let cool and cut the kernels off the cobs.
3.Whisk the mayonnaise and chile powder into the garlic, onion, tomato and lime juice. Add the fresh cilantro. Add the cheese and corn to the bowl and toss. Season with salt and pepper.
4.Brush the scallops with olive oil and season with salt and pepper. Grill over high heat until nicely browned and cooked through, about 3 minutes per side.
Spoon the corn salad onto plates and top with the scallops. Serve with lime wedges and watermelon to cool the palate, if needed.
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