RECIPE 38: Guacamole with Fresh Corn and Chipotle

 

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                Guacamole with Fresh Corn and Chipotle

Forget placing the avocado pit in your guacamole… unless you like how it looks. It doesn’t stop the dip from turning brown.

Recipe By: Bon Appetit magazine, July 2006, page 76
Serving Size: 2
Cuisine:
Main Ingredient:
Categories: Summer, Spring, Picnics, Advance, Easy, Bon Appetit Magazine, Hors dOeuvres

-= Ingredients =-
2 large ripe avocados ; (about 1 1/2 pounds), halved, pitted, peeled
1 tablespoon fresh lime juice
1 ear Fresh corn
1 plum tomato ; seeded, diced
2 green onions ; chopped
1 each canned chipotle chile ; finely chopped*
1/4 cup sour cream

-= 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.
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