When I visited California Pizza Kitchen (I wrote about it here), I mentioned how much I liked their White Corn Guacamole. I liked it so much, I created my own variation at home.
This variation contains ingredients different than those at CPK. They use jicama and cilantro, I used neither of those. They use serrano peppers, I use jalapeno. I use tomato and red onion, they don’t. I grill the corn and well…they don’t. I guess it’s not so much like the CPK version after all. What it is is delicious, creamy, crunchy and a little bit spicy. It’s perfect for a snack in the middle of a heat wave.
Black Bean and Corn guacamole
2 ears Peaches and Cream or Ambrosia corn, grilled
1 can black beans, drained and rinsed
2 ripe California Avocados, cubed
1/2 cup red onion, chopped
1/2 cup chopped tomato
1 to 2 finely chopped jalapenos, adjust for your heat preference
Juice of one lime
dash of salt
Grill corn until lightly blackened. I did this outdoors. Cut corn from cob and place in medium mixing bowl.
Add black beans, California Avocados, red onion, tomato, jalapenos, lime juice and salt. Stir until well combined, but not enough to smash the avocados completely, leave it a bit chunky. Refrigerate for about an hour before serving.
This post is being added to the California Avocado 4th of July Blast Recipe Linkup. Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.