I spent the weekend visiting my sister, Tracy, in Texas. We had some great laughs, more on Tracy's end then mine - she likes to make fun of me. :) Good thing I love her!
We tried to stay true to Texas when it came to our meals. Great Texas BBQ, biscuits and gravy (twice), and some mouth watering homemade chicken enchiladas. But, we stepped away from our Texan plate when we decided to stop at California Pizza Kitchen, after visiting The Alamo.
We ordered a pizza - half Jamaican Jerk Chicken and half Thai Chicken. Both delicious! You would think that would have been enough, but the white corn guacamole looked to good to pass up.
We liked it so much that I took a notebook and pen from my purse, and between the two of us tried to figure out the recipe as we ate. :) Here is our version of the white corn guacamole. So far, the reviews have been great!
2 ripe avocados
1 red bell pepper, diced
2 Tbsp cilantro leaves, finely chopped
1 Tbsp green onions, sliced
white shoe peg corn, rinsed and drained
black beans, rinsed and drained
1/2 teaspoon coarse salt
dash black pepper
Cut avocados in half. Remove seeds. Scoop avocado from shell and place into bowl. Using fork, mash the avocado. Add remaining ingredients and mix gently. Cover with plastic wrap directly on the surface of the guacamole. Refrigerate until ready. Serve with tortilla chips.