Sunday, March 9, 2014

White Corn Guacamole

I am a huge fan of California Pizza Kitchen's White Corn Guacamole + Chips.  You can read my review of CPK here

For lunch today, I created a copycat recipe of CPK's white corn guacamole.  

My family said it tasted exactly the same!  This recipe made enough to serve all four of us for lunch with a little left over.  

White Corn Guacamole


3 avocados - cut into cubes
1 C corn
1/2 C black beans
1/2 C red bell pepper - diced
1/2 C jicama - diced
Juice of 1 large lime
2 serrano peppers - diced
1 clove (1/2 tsp) minced garlic
Kosher salt - to taste
1 or 2  T fresh cilantro - finely chopped
Optional - 2 T minced sweet onion
Corn chips


If you have a mortar & pestle, use it to mash the serrano peppers, garlic, and 2 pinches of salt together.  If you don't have one, just skip this step.  In a large bowl, combine all the ingredients and gently stir.  Add kosher salt to taste.  

Recipe Notes

I bought 3 fresh ears of corn today to use in this recipe.  I like to cook corn a little bit before adding it to salsa or guacamole.  After shucking them, I wrapped the three ears of corn in parchment paper and cooked them on high in the microwave for 90 seconds.  I cut the corn off the cob and allowed it to cool before adding it to the guacamole.  

I had extra black beans (I rinsed one can), red pepper (I cut one large pepper), jicama, and corn.  I added a little olive oil, balsamic vinegar, and kosher salt to them before putting the leftovers in the fridge.  

We served our guacamole with Tostitos Simply Blue Corn Tortilla Chips. They are made with certified organic blue corn, expeller-pressed sunflower oil & sea salt, and are labeled gluten free.  

Mortar & pestle


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