Preheat the outdoor grill to 400° Fahrenheit or grill pan.
Trim silk and rough husk ends from the corn. Place the corn with husks, on the grill. Rotate the corn every 5 minutes or so. Corn should be cooked through in about 20 minutes. The husks will be completely blackened and corn should be tender and with some grill marks throughout. Remove from heat and allow to completely cool.
While the corn is cooking on the grill, slice baby tomatoes in half or quarters and place them in a bowl. Peel avocado and remove pit, cube into large chunks, and add to bowl. Add thinly sliced scallions, and roughly chopped cilantro to the bowl.
Remove husks from corn, and any excess silk. Once the corn cobs are clean, slice corn from the cobs and place in the bowl with tomatoes, avocado, cilantro, and scallions.
Add avocado oil, juice of two limes, salt, and pepper to taste. Toss gently, taste, and adjust avocado oil, lime juice, salt, and pepper if needed.
Place salad on a serving platter.
How to prepare Spicy scallops
In a small bowl, melt butter in the microwave. Once melted, add Ancho chile powder, garlic powder, pinch of crushed Oregano, pinch of pepper, and optional salt. Whisk together until fully combined.
Remove the scallops from the wrapper and arrange on a plate. Using paper towels, pat dry thoroughly. Gently thread the scallops through skewers.
With a basting brush, baste scallops with chile butter mixture. Carefully, place on the preheated grill and allow to cook for about 3 minutes per side. Watch for flares to ensure the scallops don't smoke. turn the skewers to cook another 2-3 minutes.
Once cooked, remove and baste with any leftover chile butter.
How to serve Spicy scallops with corn avocado salad.
Place Spicy scallops on top of the Corn, avocado, and tomato salad. Squeeze lime wedges onto scallops and salad and serve immediately.
Notes
Nutrition
Serving: 4ouncesCalories: 460kcal
Nutritional information is calculated online and should be used as a guide.