Guacamole With Fresh Corn And Chipotle Recipes

GUACAMOLE WITH FRESH CORN AND CHIPOTLE

Steps:

• 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 jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

FRESH GUACAMOLE

Steps:

• Combine the avocado, tomato, onion, serrano chile, salt, pepper, garlic powder, Worcestershire sauce, hot sauce, and cilantro leaves in a bowl and mix. Pour lime juice over the top of the guacamole. Serve immediately. To store for later use, place avocado pit in the bowl with the guacamole and then cover with plastic wrap, pressing the wrap down to the surface of the guacamole and store in refrigerator.

SWEET CORN GUACAMOLE

Steps:

• Place a large pot of water on the stove over high heat and bring to a boil. Peel the husks off the corn and wash. Add corn and boil for three minutes. Remove from water and cool.
• With a sharp knife, carefully cut the kernels from the cob.
• Place corn in a medium bowl and add the rest of the ingredients. Stir with a fork until slightly creamy but pieces of avocado are still in tact.
• Taste and add additional salt if desired. Serve with chips, fresh veggies, or ridiculously (yet awesomely) spicy vegan chipotle sausage.

CHIPOTLE'S GUACAMOLE RECIPE

Steps:

• Mash up avocado with a fork.
• Add lime juice.
• Add all other ingredients and blend well.
• Serve with tortilla chips.

GUACAMOLE WITH CORN

Steps:

• Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.

GUACAMOLE WITH GRILLED CORN

Steps:

• Prepare a grill for medium heat. Lightly brush the corn with oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon of the chipotle powder and 1/8 teaspoon of the coriander. Grill the corn, scallions and tomatoes until the vegetables are all slightly charred, 5 to 7 minutes. Transfer to a cutting board and let cool.
• Halve and pit the avocados. Scoop out the insides, put in a large bowl and mash with a fork until slightly chunky. Coarsely chop the scallions and tomatoes and cut the kernels off the corn cob. Add the vegetables to the bowl along with the cilantro, jalapeno, lime juice and the remaining 1/2 teaspoon chipotle and 1/8 teaspoon coriander. Stir to combine and season with salt. Serve with tortilla chips.

ROASTED CORN GUACAMOLE

Steps:

• Combine the avocados, corn, onion, cilantro, lime juice, and creme fraiche in a bowl and mix well. Season to taste with salt and pepper. Serve with tortilla chips.

GUACAMOLE WITH CORN AND CHIPOTLE

Steps:

• 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, to taste.
• Note:
• This dip can be made up to four hours ahead of time. Place plastic wrap directly onto surface of guacamole and refrigerate (so it doesn't brown).
• Bring to room temperature before serving.
• * I used one of those small cans of shoe peg corn for convenience. Obviously if you use canned corn, you skip step #2!
• **Chipotle chilies are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.