Grilled Mexican Corn & Avocado TRISCUIT Toppers
Prep time30 min
Total time45min
ServingsMakes 8 servings, 6 topped crackers (72 g) each.
Ingredients
- 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
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
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 190 |
| % Daily Value* | |
| Fat 10g | |
| Saturated 1.5g | |
| Cholesterol 5mg | |
| Sodium 250mg | |
| Carbohydrate 25g | |
| Dietary fiber 4g | |
| Sugars 1g | |
| Protein 4g | |
| Calcium | 2 %DV |
| Iron | 10 %DV |
| Potassium | 5 %DV |
