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INGREDIENTS

1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned

DIRECTIONS

Preheat grill for medium-high heat.

In a medium bowl, mix together the chili powder,

oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper.

Blend in the softened butter.

Apply this mixture to each ear of corn, and place each ear

onto a piece of aluminum foil big enough to wrap the corn.

Wrap like a burrito, and twist the ends to close.

Place wrapped corn on the preheated grill, and cook 20 to 30 minutes,

until tender when poked with a fork.

Turn corn occasionally during cooking.

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INGREDIENTS

1/2 cup butter, softened
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh parsley, chopped
2 tablespoons prepared Dijon-style mustard
2 teaspoons prepared horseradish
8 ears corn, husked and cleaned

DIRECTIONS

Preheat grill to 375 degrees F (190 degrees C).

In a small bowl combine butter, salt, pepper, parsley,

mustard and horseradish; mix well.

Spread about 1 tablespoon of mixture evenly over each ear of corn.

Wrap tightly in heavy duty aluminum foil; seal well.

Place on grill for aprox. 40 minutes or until corn is tender.

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Ingredients

1 clove(s) garlic, minced
1 tablespoon(s) minced red onion
2 tablespoon(s) fresh lime juice
8 small ears of corn, husked
Vegetable oil, for brushing
1/3 cup(s) mayonnaise
1 teaspoon(s) pure ancho chile powder
4 ounce(s) (crumbled 1 1/4 cups) cotija or ricotta salata cheese
Salt and freshly ground pepper
Hot sauce
12 large sea scallops

Directions

Light a grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.

Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes.

Transfer to a work surface and cut the kernels off the cobs.

Whisk the mayonnaise and chile powder into the garlic, onion, and lime juice.

Add the cheese and corn to the bowl and toss. Season with salt, pepper, and hot sauce.

Brush the scallops with vegetable oil and season with salt and pepper.

Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side.

Spoon the corn salad onto 4 plates and top with the scallops. Serve with lime wedges.

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