My absolute favorite thing at California Pizza Kitchen is the butter cake. It’s like a cardinal sin to leave that place without having the butter cake and sometimes my only reason for going there is to get it. It really should be called California Butter Cake Paradise. But last time I went…I DID NOT get it. Shhh, don’t tell anyone. I know, I’m so ashamed. But if you give me a chance, I’ll explain.
We started off with the White Corn Guacamole “small plate,” which is really just an appetizer. And it was GOOOOD. Chunks of avocado mixed with white corn, bell pepper, black beans, and jicama for a guacamole that’s hearty, crunchy, creamy, and oh so dreamy. So I had some. And then I had some more, and some more. And then I had my salad. And then the worst happened. I wanted to order the butter cake—it was almost an automatic response to them clearing my salad plate away. Really, the server should just ask, “Any reason why you’d walk out the door without ordering the butter cake?” I consulted my stomach, who promptly responded, “Lady, we’re closed for business.” SHOCKED.
And the guilty culprit that stood between me and my butter cake? Had to be the guac cuz a half salad is about as filling as a…well…half salad. It’s like eating air. 🙂 But the thing is the guac was so good and it almost made it WORTH it to miss my favorite dessert. I mean, anything that stands between me and my butter cake has to be amazing, right? So I had to recreate it at home. So I came up with this Grilled Sweet Corn Guacamole. I made it zippier and gave it a little more heat. And I used sweet corn, which I grilled because that is the only way to make corn in the summer, as far as I’m concerned. I don’t like things too spicy and this guac is just right for me. If you prefer less heat, substitute a few chopped jalapeno rings for the serrano pepper, or you can omit peppers altogether.
- 1 ear of fresh corn, husks and silk removed
- 2 large avocados, cut into chunks
- ½ medium red bell pepper, diced
- 1 small serrano pepper, finely diced
- 2 Tbsp fresh cilantro, chopped
- ¾ cup diced red onion
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup black beans, drained and rinsed
- Set grill to medium-high heat. Lightly butter the corn and wrap tightly in foil.
- Grill corn for 14-16 minutes, turning once halfway through. Remove from grill, carefully unwrap the foil, and set corn aside to cool. When cool enough to handle, cut kernels from cob.
- In a medium bowl. combine all remaining ingredients. Add corn kernels and serve immediately.
I haven’t made guacamole in AGES! The addition of corn sounds genius!
Cathleen @ A Taste Of Madness recently posted…Jalapeno Popper Grilled Cheese Sandwich
Hey Cathleen, I love the addition of the corn. It makes it so hearty and chunky. I could make a meal out of it! Thanks for visiting.Your Jalapeno Popper Grilled Cheese sounds amazing!