"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Marinated Grilled Corn with Chili-Avocado Butter Recipe

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This recipe for Marinated Grilled Corn with Chili-Avocado Butter, by , is from Christy's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christy Dearborn
Added: Saturday, May 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 Ears Fresh Corn
4 Small Tomatoes, Quartered
1/2 of an 8 oz. bottle Light Italian Salad Dressing
1 Small Avocado, Seeded, Peeled, and Chopped
1/2 Cup Butter, Softened
1 tsp. Chili Powder or 1/4 tsp. Ground Red Pepper
1/4 tsp. Salt

Directions:
Directions:
Remove husks and silks from corn. Snapp 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 vegetable stand for 20 minutes or refrigerate 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 tsp. 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 skewer 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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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