Avocado & Mexican Grilled Corn (Elote) Toppers

Enjoy the savory flavors of Mexican street corn with these summer appetizers. Grilled seasoned corn, Cotija cheese and fresh avocado top TRISCUIT Crackers.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 1½ tsp. extra virgin olive oil
  • ¼ tsp. chipotle chili pepper powder, divided
  • ⅛ tsp. garlic powder
  • 1 small ear corn on the cob, husks and silk removed
  • ½ small avocado
  • 24 TRISCUIT Fire Roasted Tomato & Olive Oil Cracker
  • 2 tsp. fresh lime juice
  • 1 Tbsp. finely crumbled Cotija cheese

Nutrition facts

Recipe Tips


Heat grill to medium heat.


Mix oil, garlic 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.


Cut kernels off corn cob, keeping small sections of corn kernels attached to each other. Measure out 1/4 cup corn; set aside. Refrigerate leftover corn for another use. (See tip.)


Cut avocado crosswise into 12 slices, then cut each slice in half. Top crackers with avocados; drizzle with lime juice.


Add 1/4 cup corn to topped crackers; sprinkle with cheese and remaining chili pepper powder.

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