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Grilled Mexican Corn & Avocado Toppers

Summary

Make with TRISCUIT Crackers

What You Need

  • 1-1/2 tsp. extra virgin olive oil
  • 1/2 tsp. chipotle chile 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 jalapeƱo pepper, cut into 25 slices

Instructions

  1. Heat grill to medium heat.
  2. Mix oil and 1/8 tsp. chile pepper powder until blended; brush onto corn.
  3. Grill 10 to 12 min. or until corn is tender and evenly charred on all sides, turning occasionally. Cool completely.
  4. Meanwhile, mix mayonnaise and remaining chile pepper powder. Refrigerate until ready to use.
  5. Cut kernels off corn cob. Spread crackers with avocado; drizzle with lime juice. Top with corn and cheese.
  6. Cut pepper slices in half; place over topped crackers. Top with mayonnaise mixture.
Cooking time (duration)

Prep Time: 30 min Total Time: 45 min

Number of servings (yield)

10 servings, 5 topped crackers each

Category

Snack

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Nutritional Information

Per Serving: 160 calories, 8g total fat, 1g saturated fat, <5mg cholesterol, 190mg sodium, 20g carbohydrate, 4g dietary fiber, 1g sugars, 3g protein

Special Extra

Garnish with fresh cilantro before serving.

Variation

Substitute 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.

Shortcut

Substitute 3/4 cup guacamole for the mashed avocado.

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