1 ripe avocado, peeled, pitted and cut into large pieces
4 tablespoons unsalted butter, softened
2 tablespoons fresh limejuice
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cumin
6 salmon fillets (about 2 ¼ pounds)
Nonstick cooking spray
1 teaspoon salt
1 teaspoon ground black pepper
3 lemons, cut crosswise in half
Prepare Avocado-Corn Butter: Prepare outdoor grill for direct grilling over medium-high heat. In medium saucepot, heat corn and 2 cups water to boiling over high heat; boil 10 minutes or until corn is tender. Drain and let cool; cut kernels from cob. Reserve half the corn for another use.
In bowl of food processor with knife blade attached, pulse remaining ingredients and corn until well combined. Makes about 1-1/2 cups.
Prepare Salmon: Spray salmon with nonstick cooking spray; sprinkle with salt and pepper. Place salmon and lemons on hot grill rack; cook salmon and lemons 8 to 10 minutes or until internal temperature of salmon reaches 145° and grill marks appear on lemons, turning salmon once halfway through cooking. Let stand 5 minutes. Serve salmon with lemons and Avocado-Corn Butter.
Chef Tip: Avocado-Corn Butter can be prepared, covered and refrigerated up to 1 day. Serve salmon alongside rice pilaf mixed with reserved corn.