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Contributed by Jenn. "I
usually double the tomatoes. Add more or less chipotle chile, depending on
how spicy you want it. If you cannot get fresh corn, canned or frozen will
work. I recommend sautéing the corn with a dab of oil for a few minutes and
get it a teeny bit roasted." |
| Quantity |
Ingredients |
Preparation Notes |
| 2 |
Ripe Avocados
(about 1 1/2 pounds), halved, pitted, peeled |
- 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.
|
| 1 Tbsp |
Fresh Lime
Juice |
| 1 ear |
Fresh Corn |
| 1 |
Plum Tomato,
seeded and diced |
| 2 |
Green Onions
chopped |
| 1 |
Canned Chipotle
Chile*, finely chopped |
| 1/4 C |
Sour Cream |
| *
Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are
available at some supermarkets, at specialty foods stores, and at Latin
markets. |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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