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Grilled Mexican Corn & Avocado TRISCUIT Toppers

Prep time

30 min

Total time

45 min

Servings

Makes 8 servings, 6 topped crackers (72 g) 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 on 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 shredded Parmesan cheese instead.

VariationOmit 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.

ShortcutSubstitute 3/4 cup guacamole for the mashed avocado.

320941
Amount per serving Calories 190
% Daily Value*
Total Fat 10g
Saturated Fat 1.5g
Carbohydrate 25g
Fibre 4g
Sugars 1g
Protein 4g
Cholesterol 5mg
Sodium 250mg
Potassium 5% DV
Calcium 2% DV
Iron 10% DV

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