GUACAMOLE WITH CORN AND CHIPOTLE

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Guacamole With Corn and Chipotle image

Make and share this Guacamole With Corn and Chipotle recipe from Food.com.

Provided by Juenessa

Categories     < 15 Mins

Time 10m

Yield 2 cups

Number Of Ingredients 8

2 large ripe avocados, halved, pitted, peeled (about 1 1/2 pounds)
1 tablespoon fresh lime juice
1 ear of corn (fresh)
1 plum tomato, seeded, diced
2 green onions, chopped
1 canned chipotle chile in adobo, finely chopped** (not one can, 1 chipotle chile from the can)
1/4 cup sour cream
salt

Steps:

  • 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, to taste.
  • Note:
  • This dip can be made up to four hours ahead of time. Place plastic wrap directly onto surface of guacamole and refrigerate (so it doesn't brown).
  • Bring to room temperature before serving.
  • * I used one of those small cans of shoe peg corn for convenience. Obviously if you use canned corn, you skip step #2!
  • **Chipotle chilies are dried, smoked jalapeƱos canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

Nutrition Facts : Calories 498.4, Fat 42, SaturatedFat 9, Cholesterol 12.7, Sodium 43, Carbohydrate 33.3, Fiber 18.2, Sugar 4.4, Protein 7.8

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