Contributed by Jenn. "I usually double the tomatoes. Add more or less chipotle chile, depending on how spicy you want it. If you cannot get fresh corn, canned or frozen will work. I recommend sautéing the corn with a dab of oil for a few minutes and get it a teeny bit roasted."
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Contributed by Jenn. "I usually double the tomatoes. Add more or less chipotle chile, depending on how spicy you want it. If you cannot get fresh corn, canned or frozen will work. I recommend sautéing the corn with a dab of oil for a few minutes and get it a teeny bit roasted."
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Ingredients
- 2 whole Ripe Avocados , halved, pitted and peeled
- 1 Tbsp Fresh Lime Juice
- 1 ear Fresh Corn
- 1 Plum Tomato , seeded and diced
- 2 Green Onions , chopped
- 1 can Chipotle Chile* , finely chopped
- 1/4 cup Sour Cream
Servings:
Instructions
- 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.
- Do ahead: Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.
Recipe Notes
* Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
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