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“Got this recipe out of Southern Living this summer and it is fabulous...”
6 cups

Ingredients Nutrition


  1. 1. Preheat grill to 350 degrees to 400 degrees (medium-high). Lightly coat corn cobs with cooking spray. Sprinkle with salt and pepper.
  2. 2. Grill corn, covered with grill lid, 15 to 20 minutes or until golden brown, burning every 5 minutes. Remove from gill; cool 15 minutes.
  3. 3. Hold each grilled cob upright on a cutting board; carefullly cut downward, cutting kernals from cob. Discard cobs; place kernels in a larg bowl. Gently stir in tomatoes and next 5 ingredients. Cover and chill until ready to served, if desired.
  4. 4. If chilled, let corn mixture stand at room temperature 30 minutes. Peel and chop avacados; toss with corn mixture just before serving. Serve with tortilla chips, if desired.

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