Marinated Grilled Corn with Chili-Avocado Butter
Recipe from Better Homes and Gardens

Marinated in Italian dressing, these grilled sweet corn and tomato wedges are topped with sweet and spicy chili-avocado butter. Serve this outdoor grilling recipe during summer when corn and tomatoes are plentiful.


Marinated Grilled Corn with Chili-Avocado Butter

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Ingredients
  • 8  ears
    fresh corn
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  • 4  small
    tomatoes, quartered
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  • 1/2  of an 8-ounce bottle
    light Italian salad dressing
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  • 1  small
    avocado, seeded, peeled, and chopped
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  • 1/2  cup
    butter, softened (no substitutes)
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  • 1  teaspoon
    chili powder or 1/4 teaspoon ground red pepper
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  • 1/4  teaspoon
    salt
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  •  
    Chili powder (optional)
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Directions
1.
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.
2.
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.
3.
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.
4.
Place corn on the rack of the grill directly over medium-high heat. Grill for 5 to 10 minutes, turning once.
5.
Serve corn with chili-avocado butter and the marinated tomatoes on the side. Makes 8 servings.
Nutrition information
Calories 308, Total Fat 25 g, Saturated Fat 12 g, Cholesterol 49 mg, Sodium 325 mg, Carbohydrate 23 g, Fiber 5 g, Protein 4 g. Daily Values: Vitamin C 29%, Calcium 1%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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