Recipe

Marinated Grilled Corn With Chili-avocado Butter Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 months, 2 weeks ago Quite tasty different way to roast that corn! spicy marinade and wonderful tomato with creamy avocado butter. Prep:15m Cook:5m Servings:8	Mystic_rive
	corn tomatoes avocado chili powder

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Ingredients

Marinate: 20 minutes

Chill: 1 hour

Grill: 5 minutes

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8 ears fresh corn

4 small tomatoes, quartered

1/2 of an 8-ounce bottle light Italian salad dressing

1 small avocado, seeded, peeled, and chopped

1/2 cup butter, softened (no substitutes)

1 teaspoon chili powder or 1/4 teaspoon ground red pepper

1/4 teaspoon salt

Chili powder (optional)

Directions

Remove husks and silks from corn. Snap each ear of corn crosswise into 2 or 3 pieces. Set a 1-gallon sealable plastic bag in a large, shallow bowl; place corn and tomato pieces in bag. Pour in salad dressing. Seal bag and let vegetables stand for 20 minutes or refrigerate for 4 to 24 hours, turning bag once or twice.

Meanwhile, slightly mash the avocado with a fork in a cup or small bowl. Stir in the butter, the 1 teaspoon chili powder or ground red pepper, and the salt. Cover and chill for at least 1 hour.

Using a slotted spoon, remove corn from marinade. Insert skewer into cut end of each piece of corn by pressing each piece firmly against the preparation surface. Use a turning motion to carefully twist the skewers down the center of the corn cob. Sprinkle each corn skewer with additional chili powder, if desired.

Place corn on the rack of the grill directly over medium-high heat. Grill for 5 to 10 minutes, turning once.

Serve corn with chili-avocado butter and the marinated tomatoes on the side.

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