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Whackamolé (Award-winning guacamole)

Course: Appetizer
Cuisine: Mexican
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 8 Servings
Calories: 206kcal
Author: Shelley Loethen
Winner of the annual Grossman Cinco de Mayo Guacamole Contest in 2018.
Print Recipe

Ingredients 

  • 1 poblano pepper roasted and diced roasted and diced (see below)
  • 4 avocados halved and pits removed
  • ¼ cup cilantro minced
  • 4 Tbsp red onion finely diced
  • 1 pinch salt to taste, note that Cotija is salty, so don't over salt at this point
  • 1 lime juice
  • 1-2 ears sweet corn charred and kernels sliced off (see below)
  • ½ cup black beans rinsed
  • cup cotija cheese crumbled, to taste
  • grape tomatoes chopped, for garnish

Instructions

TO ROAST POBLANO PEPPER:

  • Preheat oven to 475 degrees and line a baking sheet with foil. Place pepper on prepared baking sheet and roast for 30-40 minutes, turning every 15 minutes to ensure even roasting.
  • Or roast on all sides outside on a very hot barbecue grill until sides are nearly black. 
  • When pepper is done, place in a bowl and cover with plastic wrap. Let sit for 20-30 minutes.
  • Lightly rub the roasted skin between your fingers (if you have latex gloves, they come in handy here!), to peel the skin off.
  • Slice pepper open and remove seeds.
  • Dice and set aside.

TO CHAR CORN:

  • Add 1/2 Tbsp butter and a small drizzle of oil to a skillet and heat over MED to MED-HIGH heat. Place shucked corn ears in the skillet or outside on a very hot barbecue grill. Cook, turning to char all sides, about 5-10 minutes, until golden brown marks are made.
  • Remove to a plate to cool for a few minutes. Slice charred kernels off the cob and set aside.

TO MAKE WHACKAMOLÉ:

  • Scoop out avocados into a bowl and add cilantro through lime juice and salt. Mix ingredients, mashing avocado to desired texture.
  • Add chopped poblanos, black beans, corn and Cotija cheese. Transfer to serving bowl and garnish with chopped tomatoes and a dusting of Cotija cheese.

Notes

Poblano pepper and corn can be prepped ahead of time and kept in an airtight container in the refrigerator.

Nutrition

Calories: 206kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 84mg | Potassium: 589mg | Fiber: 8g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 23.3mg | Calcium: 47mg | Iron: 0.9mg