Guacamole With Fresh Corn And Chipotle

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Guacamole With Fresh Corn And Chipotle

 

2 large ripe avocados, 1 1/2 lbs. halved, pitted, peeled

1 tablespoon fresh lime juice

1 ear fresh corn

1 plum tomato, seeded, diced

2 green onions, chopped

1 canned chipotle chile, finely chopped

1/4 cup sour cream

 

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.

Makes about 2 cups.

Calories 227, Fat 13 g, Carbs 26 g, Sodium 55 mg, Fiber 4 g.