This recipe goes with Citrus Shrimp Tacos
Southern Living AUGUST 2008
1. Preheat grill to 350° to 400° (medium-high). Lightly coat corn cobs with cooking spray. Sprinkle with salt and pepper.
2. Grill corn, covered with grill lid, 15 to 20 minutes or until golden brown, turning every 5 minutes. Remove from grill; cool 15 minutes.
3. Hold each grilled cob upright on a cutting board; carefully cut downward, cutting kernels from cob. Discard cobs; place kernels in a large bowl. Gently stir in tomatoes and next 5 ingredients. Cover and chill until ready to serve, if desired.
4. If chilled, let corn mixture stand at room temperature 30 minutes. Peel and chop avocados; toss with corn mixture just before serving. Serve with tortilla chips, if desired.
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