Add a chipotle chile for a subtle kick to this chunky guacamole, then serve it with multicolored corn tortilla chips for a stunning platter. Double the recipe if you plan to serve a crowd.

　　

Ingredients

Makes about 2 cups

　　2 large ripe avocados (about 1 1/2 pounds), halved, pitted, and peeled

　　1 tablespoon fresh lime juice

　　1 ear of corn (raw or cooked)

　　1 plum tomato, seeded and diced

　　2 green onions, chopped

　　1 chipotle chile from a can, finely chopped

　　1/4 cup sour cream

　　

Step 1

Mash the avocados with the lime juice in a medium bowl. Using sharp knife, remove the kernels from the corn cob and add to avocado mixture. Stir in the tomato and green onions.

　　

Step 2

Combine the chipotle and sour cream in a small bowl; whisk to blend. Stir the cream mixture into the avocado mixture. Season with salt.

　　

DO AHEAD

Step 3

The GUACAMOLE can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate.

　　The Epicurious Cookbook