Ingredients:

• For the creamy corn:
• 5 ears corn, shucked
• 2 tablespoons butter
• 1/2 medium onion, finely chopped
• 1/2 poblano chile, finely chopped
• 1/2 cup heavy cream
• 1/2 cup water, plus more as needed
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro or parsley
• For the scallops:
• 12 to 16 dry sea scallops (about 1 1/4 pounds)
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• Lime wedges, for serving
• 3 to 4 tablespoons coarsely chopped cilantro or parsley, for serving