0 min
0 min
Makes 10 servings, 5 topped crackers each.


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.
0 min
0 min
Makes 10 servings, 5 topped crackers each.
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.
Garnish with fresh cilantro before serving.
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.
Substitute 3/4 cup guacamole for the mashed avocado.
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