8 ears fresh corn
4 small tomatoes, quartered
½ 8 oz. bottle Italian salad dressing
1 small avocado, seeded, peeled, and chopped
½ cup butter, softened
1 t. chili powder or ¼ t. ground red pepper
¼ t. 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 avocado with a fork in small bowl. Stir in the butter, 1 teaspoon of chili powder, and 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 5-10 minutes, turning once.
Serve corn with chili-avocado butter and the marinated tomatoes on the side.
