Wrap each ear of corn tightly in a piece of foil, adding some
butter and dusting each ear with ancho chili powder. Grill over
medium heat, turning often, for about 10 minutes. Remove
from grill and remove foil. When corn is cool enough to handle,
cut kernels from cob and place them in a bowl. You should have
about 1 cup of kernels. Ad tomatoes, avocado chunks, and red
onion.
Whisk together 2 T. goat cheese and lime juice in a small bowl;
season with salt. Drizzle goat cheese dressing over corn mixture
and toss to combine. Top each portion with some of the remaining
goat cheese
Originally Submitted
6/16/2010
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