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Grilled Mexican Corn & Avocado ToppersGrilled Mexican Corn & Avocado Toppers
Grilled Mexican Corn & Avocado Toppers
Grilled Mexican Corn & Avocado Toppers
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Recipe - The Fairway Market Corporate
GrilledMexicanCornandAvocadoToppers.jpg
Grilled Mexican Corn & Avocado Toppers
Prep Time30 Minutes
Servings10
Cook Time15 Minutes
Calories160
Ingredients
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 Tbs fresh lime juice
2 Tbs finely crumbled Cotija cheese
1 jalapeño pepper, cut into 25 slices
Directions

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.

 

Tips: 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.

 

Nutritional Information

  • 8 g Total Fat
  • 1 g Saturated Fat
  • 5 mg Cholesterol
  • 190 mg Sodium
  • 20 g Carbohydrate
  • 4 g Dietary Fiber
  • 1 g Sugars
  • 3 g Protein

30 minutes
Prep Time
15 minutes
Cook Time
10
Servings
160
Calories

Shop Ingredients

Makes 10 servings
1/2 tsp extra virgin olive oil
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
$7.99$1.60/oz
1/2 tsp chipotle chile pepper powder, divided
Fairway Chili Powder, 8.7 oz
Fairway Chili Powder, 8.7 oz
$9.99$1.15/oz
1 small ear corn on the cob, husks and silk removed
Yellow Corn, 1 each
Yellow Corn, 1 each
$0.69
1/4 cup reduced-fat mayonnaise
HELLMANNS Light Mayonnaise Light Mayo Squeeze Bottle 20 oz
HELLMANNS Light Mayonnaise Light Mayo Squeeze Bottle 20 oz
$7.99$0.40/oz
50 TRISCUIT Crackers
Triscuit Reduced Fat Crackers, 7.5 oz
Triscuit Reduced Fat Crackers, 7.5 oz
$4.99$0.67/oz
1 fully ripe avocado, coarsely mashed
Hass Avocado, 1 each
Hass Avocado, 1 each
$2.50
1 Tbs fresh lime juice
ReaLime 100% Lime Juice, 8 fl oz
ReaLime 100% Lime Juice, 8 fl oz
$2.29$0.29/fl oz
2 Tbs finely crumbled Cotija cheese
Qué Gusto! Cotija Cheese, 5 oz
Qué Gusto! Cotija Cheese, 5 oz
$6.99
1 jalapeño pepper, cut into 25 slices
Jalapeno Pepper, 1 ct, 4 oz
Jalapeno Pepper, 1 ct, 4 oz
$1.00 avg/ea$0.25/oz

Nutritional Information

  • 8 g Total Fat
  • 1 g Saturated Fat
  • 5 mg Cholesterol
  • 190 mg Sodium
  • 20 g Carbohydrate
  • 4 g Dietary Fiber
  • 1 g Sugars
  • 3 g Protein

Directions

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.

 

Tips: 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.