Everyone loves this recipe for fried scallops, and it has become a staple at our family fry nights. Make twice as many servings as persons if using as a main dish (approximately 8 scallops per person).
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 ears corn in the husk
- ½ cup mayonnaise
- 1 lime, juiced
- 1 teaspoon hot sauce
- ½ teaspoon mild chile powder
- ¼ teaspoon smoked paprika
- ½ cup crumbled Cotija cheese
- ½ cup coarsely chopped cilantro
- 3 scallions, sliced
Instructions
- Soak corn in cold water for at least 1 hour.
- Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes. Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
- Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 266 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe to add to Fajitas! Only change I made…was to use Mexican shredded cheese because I couldn’t find the Cotija cheese. I will definitely make this again.
I made this on the stove top as another reviewed did because I didn’t have time to go after the corn on the cob and do grilling of it. I also used Hellmann’s Spicy Mayonnaise along with the called for spices, using 1t chili powder and 1t smoked paprika. I also used the cilantro, green onions and cotija cheese. It was really good and I will definitely make it again. It made quite a bit with 2 bags of corn for a block party, if making it for the family, 1 bag of corn with half the dressing would be plenty.
I used canned corn, as didn’t have fresh, but all in all absolutely delicious
Excellent and super easy game day recipe! I took a few shortcuts due to timing and made a few minor mods; no time to grill so I used two bags of TJ’s frozen organic sweet corn, sauteed in butter until nice and brown and for the sauce I added 1 C of sour cream and I doubled the spices but could have easily tripled them. For the hot sauce I used Chipotle Tabasco, about 1 T. An entire wedge of cotija cheese then garnished with more cilantro, more cotija, lime wedges and a l’il chopped red bell pepper for color and a good sprinkling of smoked paprika. Our guests raved about it. Bonus–this dish is yummy hot or at room temp so it is the perfect dish if you have lots of guests so it can sit a while and just get better as the cheese softens.
We loved this salad! Everyone at our event wanted the recipe.
Adjusting for a potluck….no onions, no hot spices….it was a big hit. I tweaked the dressing a little bit to compensate for having left out the hot sauce. Delicious and definitely a repeat!
This was delicious.
I used frozen corn and it tasted great!
I made this for my book club friends and did double the chili powder and paprika. The first time I made it I used regular paprika, but then I made the second batch using it, and I’d highly recommend using the smoked paprika!! I also didn’t quite use all the dressing. This is delicious, and I’d make it again in a heartbeat! Thanks for the recipe!
I think the chile powder and paprika need doubled but other than that I wouldn’t change a thing. This was excellent and so much easier to eat.