Guacamole with Fresh Corn and Chipotle
A creamy and smoky guacamole featuring fresh corn kernels, diced tomatoes, and chipotle chile for a spicy kick. This Mexican-inspired dip combines smooth avocados with crunchy vegetables and a tangy sour cream finish.
Ingredients
- •2 whole large ripe avocados
- •1 tablespoon fresh lime juice
- •1 ear fresh corn
- •1 whole plum tomato
- •2 whole green onions
- •1 whole canned chipotle chile
- •¼ cup sour cream
Cooking Instructions
- 1.
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.
15 min
- 2.
*Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
