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Grilled Mexican Corn & Avocado Toppers

This grilled Mexican corn and avocado appetizer is perfect for your next fiesta! Grill the corn ahead of time and the appetizers will assemble quickly.

Prep time

30 min

Total time

45 min

Servings

Makes 10 servings, 5 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 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
Preparation
  • 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.

304813
Amount per serving Calories 160
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Cholesterol <5mg
Sodium 190mg
Carbohydrate 20g
Dietary Fiber 4g
Total Sugars 1g
Added Sugars 0g
Protein 3g
Vitamin A 0% DV
Vitamin C 4% DV
Calcium 0% DV
Iron 8% DV
Potassium 4% DV
Vitamin D 0% DV

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