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.
Makes about 2 Cups
   Ingredients
  • 2large ripe avocados (about 1 1/2 pounds), halved, pitted,  peeled
  • 1tablespoonfresh lime  juice
  • 1ear of fresh corn
  • 1plum tomato, seeded, diced
  • 2green onions, chopped
  • 1canned chipotle chile, finely chopped*
  • 1/4cupsour  cream

Preparation

  • 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.
  • *Chipotle chiles are dried, smoked jalapeños canned in adobo  sauce. They are available at some supermarkets, at specialty foods stores, and  at Latin markets.

Spotted on bonappetite.com. Click here for link.

Visit Go Au Pair at www.goaupair.com

 

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