Enjoy the savory flavors of Mexican street corn with these summer appetizers. Grilled seasoned corn, Cotija cheese and fresh avocado top TRISCUIT Crackers.
This easy-to-make Mexican-inspired recipe is a good source of fiber from the combination of whole wheat TRISCUIT Crackers, corn and avocados. And since these great-tasting topped crackers are low in sodium, they can fit into a healthful eating plan.
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Makes 6 servings, 4 topped crackers each.
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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