Guacamole With Corn and Chipotle

• 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)
• 14 cup sour cream
• salt

1. Mash avocados with lime juice in medium bowl.
2. Using sharp knife, remove corn kernels from cob and add to avocado mixture.
3. Stir in tomato and green onions.
4. Combine chipotle and sour cream in small bowl; whisk to blend.
5. Stir cream mixture into avocado mixture.
6. Season with salt, to taste.
7. Note:
8. This dip can be made up to four hours ahead of time.
9. Place plastic wrap directly onto surface of guacamole and refrigerate (so it doesn't brown).
10. Bring to room temperature before serving.
11. * I used one of those small cans of shoe peg corn for convenience.
12. Obviously if you use canned corn, you skip step #2!
13. **Chipotle chilies are dried, smoked jalapenos canned in adobo sauce.
14. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

avocados, lime juice, corn, tomato, green onions, chipotle chile, sour cream, salt

Taken from www.food.com/recipe/guacamole-with-corn-and-chipotle-215803 (may not work)