Guacamole with Fresh Corn & Chipotle

Mash avocados in medium bowl, leaving them fairly chunky. Mix in lime juice to taste. (I like the bite so I use 1/2 lime, but you can use less if you prefer).

Cut the corn kernels from the cob. Set aside. Chop the white parts from green onions and set aside. Save the green parts for garnish. Add corn kernels, green onions and diced & seeded tomatoes to avocado mixture.

Again, based on individual taste, finely dice and add the chipotle chiles. I like the heat, so I use two. I also mix in a little bit of the adobo sauce.

Mix everything together gently and then mix in the sour cream. Season to taste with kosher salt.

Chill for at least two hours prior to serving. Cover with plastic wrap pressed against dip to prevent discoloration.

Top with chopped greens from green onions just before serving.