Guacamole With Corn and Chipotle

1. 1

   Mash avocados with lime juice in medium bowl.

2. 2

   Using sharp knife, remove corn kernels from cob and add to avocado mixture.

3. 3

   Stir in tomato and green onions.

4. 4

   Combine chipotle and sour cream in small bowl; whisk to blend.

5. 5

   Stir cream mixture into avocado mixture.

6. 6

   Season with salt, to taste.

7. 7

   Note:

8. 8

   This dip can be made up to four hours ahead of time.

9. 9

   Place plastic wrap directly onto surface of guacamole and refrigerate (so it doesn't brown).

10. 10

    Bring to room temperature before serving.

11. 11

    * I used one of those small cans of shoe peg corn for convenience.

12. 12

    Obviously if you use canned corn, you skip step #2!

13. 13

    **Chipotle chilies are dried, smoked jalapenos canned in adobo sauce.

14. 14

    They are available at some supermarkets, at specialty foods stores, and at Latin markets.

* Per serving · 4 servings · Values may vary.

No additional tips available.