Recipe

Guacamole With Corn And Chipotle Recipe

Print Recipe

Ingredients

1 plum tomato, seeded, sliced .
salt .
1 ear of corn (fresh) .
1 canned chipotle chile in adobo, finely sliced** (not one can, 1 chipotle chile from the can) .
2 large ripe avocados, halved, pitted, peeled (about 1 1/2 lbs) .
1/4 c sour cream .
1 tbsp fresh lime juice .
2 green onions, sliced

Directions

Step #1 Mash avocados with lime juice in medium bowl.
Step #2 Using sharp knife, remove corn kernels from cob & add to avocado mixture.
Step #3 Stir in tomato & green onions.
Step #4 Combine chipotle & sour cream in small bowl; whisk to mix.
Step #5 Stir cream mixture into avocado mixture.
Step #6 Spice up with salt, to taste.
Step #7 Note: This dip can be made up to four hrs ahead of time.
Step #8 Place plastic wrap directly onto surface of guacamole & put in the fridge (so it doesn't brown).
Step #9 Bring to about room temp before serving.
Step #10 * I used one of those small cans of shoe peg corn for convenience.
Step #11 Obviously if you use canned corn, you skip step #2! **Chipotle chilies are dried, smoked jalapeños canned in adobo sauce.
Step #12 They are available at some supermarkets, at specialty foods stores, & at Latin markets.
Enjoy the Guacamole With Corn & Chipotle recipe

Viewing Guacamole With Corn and Chipotle Receipe