Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees to 400 degrees). Brush corn with 2 tablespoons oil. Grill 10 to 12 minutes or until tender and slightly charred, turning frequently. Remove from grill; cool slightly.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Brighten your day with a colorful lunch! We love this salad for its zesty flavors and savory grilled sea scallops.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 ear(s) Hy-Vee Short Cuts sweet corn | ||
| 4 tbsp. Gustare Vita olive oil, divided | ||
| 2 c. baby spinach, lightly packed | ||
| 2 avocados, seeded, peeled, and sliced | ||
| 1 small shallot, thinly sliced | ||
| ¼ c. fresh cilantro, lightly packed and chopped | ||
| ¼ c. fresh basil, lightly packed, and torn | ||
| 1 small jalapeno, seeded and chopped | ||
| 2 tbsp. fresh lime juice | ||
| 1 tbsp. Hy-Vee honey, divided | ||
| 1 tsp. kosher salt | ||
| 1 lbs. Hy-Vee Seafood sea scallops | ||
| ¼ c. Cojita cheese, crumbled; for garnish |
Things To Grab
- Charcoal or gas grill
- Medium bowl
Directions
Cut corn kernels from cobs and transfer to a medium bowl. Add spinach, avocados, shallot, cilantro, basil, and jalapeno. Whisk together lime juice, remaining 2 tablespoons oil, honey, and kosher salt. Drizzle over spinach mixture; toss to combine. Set aside.
Reduce grill heat to medium (350 degrees). Grill scallops 7 to 9 minutes or until opaque (145 degrees), turning halfway through.
To serve, spoon spinach mixture onto serving platter; top with scallops. Garnish with Cotija cheese, if desired.
Nutrition facts
Servings
490 Calories per serving
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 35mg
- Sodium: 810mg
- Total Carbohydrates: 37g
- Protein: 22g
Daily Values
0%
Iron 15%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 10%
Recipe Source:
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