Guacamole With Roasted Corn And Chipotle In Adobo Sauce
From lunasea 15 years ago
- 30 minutes to make
- Serves 4
I love guacamole. Love it. And this is a kicked up little version that I made over the weekend. I roasted the fresh corn on the cob - it would be great grilled. Next time. I used canned chipotles because that's what I had on hand. Read more Delicious. And it will be gone in a snap. It makes about 4 cups of goodness. Enjoy. I did. Adapted from Bon Appétit . See less
Ingredients
- 4-6 ripe avocados (about 1 1/2 pounds), halved, pitted, peeled (I used Haas) shopping list
- 2 tablespoons fresh lime juice shopping list
- 2-3 ears of fresh corn shopping list
- 2-3 plum/roma tomatoes, seeded, diced shopping list
- 4 green onions, chopped shopping list
- 1/4 - 1/2 cup canned chipotle chile with adobo, finely chopped (can use more or less because they pack a fiery punch) shopping list
- 1/2 cup sour cream shopping list
- 1/2 cup cilantro, chopped shopping list
How to make it
- Put your corn in the oven at a preheated 400 F for 30 minutes. Leaves the shucks and silks in place and place on the oven rack.
- Remove corn and let cool until you can handle it without injury - about 15 minutes. Shuck and de-silk.
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- Mash avocados with lime juice in medium bowl.
- Using sharp knife, remove corn kernels from cob and add to avocado mixture.
- Stir in tomato and green onions.
- Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt.
- **Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.
The Rating
Reviewed by 11 people-
Can't wait to try it!
Thanks
cookinggood
in Leesburg loved it
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Woohoo! That's wonderful^5
mystic_river1
in Bradenton loved it
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this sounds good anytime!
magali777
in Mexico loved it
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