Guacamole With Roasted Corn And Chipotle In Adobo ... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love guacamole. Love it. And this is a kicked up little version that I made over the weekend. I roasted the fresh corn on the cob - it would be great grilled. Next time. I used canned chipotles because that's what I had on hand. Read more . Delicious. And it will be gone in a snap. It makes about 4 cups of goodness. Enjoy. I did. Adapted from Bon Appétit . Ingredients:
4-6 ripe avocados (about 1 1/2 pounds), halved, pitted, peeled (i used haas) |
2 tablespoons fresh lime juice |
2-3 ears of fresh corn |
2-3 plum/roma tomatoes, seeded, diced |
4 green onions, chopped |
1/4 - 1/2 cup canned chipotle chile with adobo, finely chopped (can use more or less because they pack a fiery punch) |
1/2 cup sour cream |
1/2 cup cilantro, chopped |
Directions:
1. Put your corn in the oven at a preheated 400 F for 30 minutes. Leaves the shucks and silks in place and place on the oven rack.
2. Remove corn and let cool until you can handle it without injury - about 15 minutes. Shuck and de-silk.
3. ~~~~
4. Mash avocados with lime juice in medium bowl.
5. Using sharp knife, remove corn kernels from cob and add to avocado mixture.
6. Stir in tomato and green onions.
7. Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt.
8. **Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.
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