Street Corn and Scallop Tacos



  • 2ears of corn, kernels cut from the ear
  • 1 tablespoon olive oil
  • 1/2teaspoon salt
  • 1 pound bay scallops
  • 2 tablespoons lime mayonnaise
  • 1teaspooncrumbled Mexican queso anejo or queso fresco,
  • 1teaspoon guajillo chile powder
  • 2 tablespoons fresh cilantro leaves
  • 12 warm corn tortillas


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.


  1. I love ALL of your recipes and have followed you for years beginning from the PBS days when I was a teenager. I’m writing you to find out who made your chefs knife you used in the video, I have been on the hunt for an top class chefs knife. At least 3 times a month my children and I prepare your Taco Tuesday recipes, I love to share my love of cooking true Mexican meals with my children.

  2. This was amazing! Making it again tonight for friends.
    We have watched your videos and made your recipes for years. Thank you for sharing your delicious recipes.

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