2 large ripe avocados (about 1 1/2 pounds), halved, pitted, and peeled
1 tablespoon fresh lime juice
1 ear of fresh corn
1 plum tomato, seeded and diced
2 green onions, chopped
1 canned chipotle chile, finely chopped
1/4 cup sour cream
Mash avocados with lime juice in a medium bowl. Using a sharp knife, remove corn kernels from cob and add to avocado mixture. Stir in tomato and green onions. Combine chipotle and sour cream in a small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt. (Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.)
Makes about 2 cups.
From Bon Appetit, July 2006
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