Guacamole With Corn And Chipotle

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 large ripe avocados, halved, pitted, peeled (about 1 1/2 pounds)
• 1 tablespoon fresh lime juice
• 1 ear of corn (fresh)
• 1 plum tomato, seeded, diced
• 2 green onions, chopped
• 1 canned chipotle chile in adobo, finely chopped** (not one can, 1 chipotle chile from the can)
• 1/4 cup sour cream
• salt

Recipe

• 1 mash avocados with lime juice in medium bowl.
• 2 using sharp knife, remove corn kernels from cob and add to avocado mixture.
• 3 stir in tomato and green onions.
• 4 combine chipotle and sour cream in small bowl; whisk to blend.
• 5 stir cream mixture into avocado mixture.
• 6 season with salt, to taste.
• 7 note:
• 8 this dip can be made up to four hours ahead of time. place plastic wrap directly onto surface of guacamole and refrigerate (so it doesn't brown).
• 9 bring to room temperature before serving.
• 10 * i used one of those small cans of shoe peg corn for convenience. obviously if you use canned corn, you skip step #2!
• 11 **chipotle chilies are dried, smoked jalapeños canned in adobo sauce. they are available at some supermarkets, at specialty foods stores, and at latin markets.