Grilled Mexican Corn & Avocado TRISCUIT Toppers

Grilled Mexican Corn & Avocado TRISCUIT Toppers

Prep time30 min
Total time45min
ServingsMakes 8 servings, 6 topped crackers (72 g) each.
  • 1½ tsp. extra virgin olive oil
  • ½ tsp. chipotle chili pepper powder, divided
  • 1 small ear corn on the cob, husks and silk removed
  • ¼ cup light mayonnaise
  • 48 Triscuit Original Crackers
  • 1 fully ripe avocado, coarsely mashed
  • 1 Tbsp. fresh lime juice
  • 2 Tbsp. finely crumbled Cotija cheese
  • 1 large jalapeño pepper, cut into 24 thin slices
  • Heat barbecue to medium heat.
  • Mix oil and 1/8 tsp. chili pepper powder until blended; brush onto corn.
  • Grill 10 to 12 min. or until corn is tender and evenly charred on all sides, turning occasionally. Cool completely.
  • Meanwhile, mix mayonnaise and remaining chili pepper powder. Refrigerate until ready to use.
  • Cut kernels off corn cob. Spread crackers with avocado; drizzle with lime juice. Top with corn and cheese.
  • Cut pepper slices in half; place on topped crackers. Top with mayonnaise mixture.
Recipe Tips
  • Note
    Look for Cotija cheese in the deli section of your grocery store. If you can't find it, you can use shredded Parmesan cheese instead.
  • Variation
    Omit the chipotle chili pepper powder. Mix 1/8 tsp. regular chili powder with the oil before brushing onto the corn and grilling as directed. Substitute 1/4 cup chipotle mayonnaise for the regular mayonnaise mixed with the chipotle chili pepper powder.
  • Shortcut
    Substitute 3/4 cup guacamole for the mashed avocado.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 10g 
   Saturated 1.5g 
Cholesterol 5mg 
Sodium 250mg 
Carbohydrate 25g 
   Dietary fiber 4g 
   Sugars 1g 
Protein 4g 
Calcium2 %DV
Iron10 %DV
Potassium5 %DV

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