Add a chipotle chile for a subtle kick to this chunky guacamole, then serve it with multicolored corn tortilla chips for a stunning platter. Double the recipe if you plan to serve a crowd.
Recipe information
Yield
Makes about 2 cups
Ingredients
2 large ripe avocados (about 1 1/2 pounds), halved, pitted, and peeled
1 tablespoon fresh lime juice
1 ear of corn (raw or cooked)
1 plum tomato, seeded and diced
2 green onions, chopped
1 chipotle chile from a can, finely chopped
1/4 cup sour cream
Preparation
Step 1
Mash the avocados with the lime juice in a medium bowl. Using sharp knife, remove the kernels from the corn cob and add to avocado mixture. Stir in the tomato and green onions.
Step 2
Combine the chipotle and sour cream in a small bowl; whisk to blend. Stir the cream mixture into the avocado mixture. Season with salt.
DO AHEAD
Step 3
The GUACAMOLE can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate.
