Guest guest Posted June 2, 2008 Report Share Posted June 2, 2008 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. Quote Link to comment Share on other sites More sharing options...
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