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 chili 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.

From Rickbayless.com