Grilled Scallops with Mexican Corn Salad

Ingredients

1 garlic clove, minced
1 tablespoon minced red onion
2 tablespoons fresh lime juice
8 small ears of corn, husked
Vegetable oil, for brushing
1/3 cup mayonnaise
1 teaspoon pure ancho chile powder
4 ounces cotija or ricotta salata cheese, crumbled (1 1/4 cups)
Salt and freshly ground pepper (to taste)

Mrs Dash Table Blend

Mrs Dash Garlic and Herb
Hot sauce
12 large sea scallops
Lime wedges, for serving

Directions

• Pre-heat the 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 until charred and just tender, about 10 minutes. Allow to cool enough to handle 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 Mrs Dash seasonings and hot sauce.
• Brush the scallops with vegetable oil and season. Grill over high heat 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.