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Grilled Mexican Corn & Avocado TRISCUIT Toppers

Prep time

30 min

Total time

45 min

Servings

Makes 16 servings
3 topped crackers each.

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    Ingredients
    • 1-1/2 tsp. extra virgin olive oil
    • 1/2 tsp. chipotle chili pepper powder, divided
    • 1 small ear corn on the cob, husks and silk removed
    • 1/4 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
Preparation
  • 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 over topped crackers. Top with mayonnaise mixture.

Recipe Tips

NoteLook for Cotija cheese in the deli section of your grocery store. If you can't find it, you can use crumbled Parmesan cheese instead.

VariationOmit chipotle chili pepper powder. Mix 1/8 tsp. regular chili powder with the oil before brushing onto corn and grilling as directed. Substitute 1/4 cup chipotle mayonnaise for the regular mayonnaise mixed with the chipotle chili pepper powder.

ShortcutSubstitute 3/4 cup guacamole for the mashed avocado.

320941

Nutrition Information

Nutrition per serving

  • Calories

    100

  • Total fat

    5g

  • Saturated fat

    1g

  • Cholesterol

    0mg

  • Sodium

    130mg

  • Carbohydrate

    12g

  • Dietary fibre

    2g

  • Sugars

    1g

  • Protein

    2g

  • Vitamin A

    0%DV

  • Vitamin C

    4%DV

  • Calcium

    2%DV

  • Iron

    6%DV

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