Grilled Mexican Corn & Avocado Toppers

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  • 30 min prep
  • 45 min total
  • Makes 10 servings, 5 topped crackers each.

Grilled Mexican Corn & Avocado Toppers Recipe


  • 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 reduced-fat mayonnaise
  • 50 TRISCUIT Crackers
  • 1 fully ripe avocado, coarsely mashed
  • 1 Tbsp. fresh lime juice
  • 2 Tbsp. finely crumbled Cotija cheese
  • 1 jalapeño pepper, cut into 25 slices


  • Heat  grill to medium heat.
  • Mix  oil and 1/8 tsp. chile 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 chile 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

Special ExtraGarnish with fresh cilantro before serving.

VariationSubstitute 1/4 cup purchased reduced-fat chipotle mayonnaise for the regular mayonnaise mixed with the chipotle chile pepper powder. Or, prepare using Mexican-style chili powder and light sour cream instead of the chipotle chile pepper powder and reduced-fat mayonnaise.

ShortcutSubstitute 3/4 cup guacamole for the mashed avocado.


Nutrition Information

Makes 10 servings, 5 topped crackers each.

Nutrition per serving:

    • Calories 160 
    • Total fat 8 g
    • Saturated fat 1 g
    • Cholesterol <5 mg
    • Sodium 190 mg
    • Carbohydrate 20 g
    • Dietary fiber 4 g
    • Total sugars 1 g
    •     Includes added sugars 0 g
    • Protein 3 g
    • Vitamin A 0 %DV
    • Vitamin C 4 %DV
    • Vitamin D 0 %DV
    • Calcium 0 %DV
    • Iron 8 %DV
    • Potassium 4 %DV
    • n/a indicates that data is not available

This recipe features:

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