Growingly popular Mexcian street corn is a delicious addition to tacos when paired with seared scallops and served in warm tortillas.
In a large cast iron skillet preheated until extremely hot, add the olive oil and the corn kernels on half of the skillet, cook for about 5 minutes before turning. The kernels should char, leaving beautiful dark spots. Be careful the corn may “pop” out at you.
Place scallops and place on the other half of the skillet. Sear for about 3-4 minutes, turn, then sear for another two minutes. Deglaze the pan with Modelo Especial.
Remove the corn and scallops to a large bowl and add the lime mayonnaise to the bowl of corn and scallops, mix to incorporate. Scoop mixture into warm corn tortillas and garnish with queso añejo, guajillo powder and cilantro.