Rate this recipe
4.7/5
(14 Votes)
Ingredients
- 1/4 cup nonfat buttermilk
- 3 tablespoons canola mayonnaise
- 2 tablespoons minced fresh flat-leaf parsley
- 1 tablespoon minced shallots
- 1 teaspoon minced fresh thyme
- 1 teaspoon cider vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 1 garlic clove, minced
- 2 ears yellow corn, shucked (or 1 cup frozen corn thawed)
- 2 yellow tomatoes, each cut into 4 slices
- 2 red tomatoes, each cut into 4 slices
- 1 cup cherry tomatoes, halved
- 1 sliced peeled ripe avocado
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
Combine first 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve.
Serve with Grilled chicken:
Lightly coat chicken with cooking spray. Combine oil, onion powder, cumin, 1/2 teaspoon salt, and chipotle; rub evenly over chicken. Grill on high heat for about 8 minutes or until done.
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