Saturday, January 5, 2008

Guacamole with Fresh Corn and Chipotle

The sour cream makes this avocado dip very creamy, which is a really great change from the regular guacamole. The original recipe is from Bon Appetit, and I made some small changes to it.

I added garlic, because to me it is a must in guacamole:)

You can always use strained Greek yogurt instead of sour cream, or use fat free sour cream if you want to have a dip with less fat. The taste is still great.

Roast the corn in a skillet or on open fire before adding and it gives a smoky flavor which really makes this dip.

If you can't find canned chipotle, you can use the powder, which is less subtle but it still gives it a bite.


2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled
1 tablespoon fresh lime juice
1 ear of fresh corn 1 plum tomato, seeded, diced
2 green onions, chopped
1 canned chipotle chile, finely chopped*
1/4 cup sour cream
Salt and pepper to taste

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.

*Chipotle chiles are dried, smoked jalapeƱos canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

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