Street Corn and Scallop Tacos

INGREDIENTS

  • 2 ears of corn, kernels cut from the ear
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 pound bay scallops
  • 2 tablespoons lime mayonnaise
  • 1 teaspoon crumbled Mexican queso anejo or queso fresco,
  • 1 teaspoon guajillo chile powder
  • 2 tablespoons fresh cilantro leaves
  • 12 warm corn tortillas

INSTRUCTIONS

In a large cast iron skillet preheated until extremely hot, place the corn kernels on half of the skillet and cook for about 5 minutes before turning. The kernels should char, leaving beautiful dark spots.

Drizzle olive oil and salt over the scallops and place on the other half of the skillet. Sear for about 3-4 minutes, turn, then sear for another two minutes.

Remove the corn and scallops to a large bowl and add the lime mayonnaise, mixing to incorporate. Scoop mixture into warm corn tortillas and garnish with queso añejo, guajillo powder and cilantro.