Grilled Tilapia with Corn Salsa

Ingredients

• 1  avocado chopped
• 2 large ears corn on the cob in husks 
• 2  green onions chopped
• 0.8 cup 3/4 cup kraft zesty italian dressing italian divided kraft
• 2 cups plum tomatoes divided seeded chopped
• 2 lb tilapia fillets 

Equipment

• bowl
• grill

Directions

1. Remove 16 husks from corn, being careful to keep husks intact.
2. Remove remaining husks; discard. Soak corn and husks in water 30 min. Meanwhile, pour 1/2 cup dressing over fish in shallow dish. Refrigerate until ready to use.
3. Combine remaining dressing with half the tomatoes.
4. Heat grill to medium-high heat. Grill corn 15 min. or until tender, turning occasionally. Cool slightly.
5. Cut kernels off cobs; place in medium bowl.
6. Add remaining tomatoes, avocados and onions; mix lightly.
7. Remove fish from dressing; discard dressing.
8. Place 1 fillet on each of 8 corn husks. Cover with remaining husks, completely enclosing each fillet.
9. Grill 4 min. on each side or until fish flakes easily with fork.
10. Transfer to platter; remove top husks. Top fish with tomato mixture and corn salsa. (Do not eat corn husks.)