Forget placing the avocado pit in your guacamole... unless you like how it looks. It doesn't stop the dip from turning brown. Ingredients 2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled 1 tablespoon fresh lime juice 1 ear Fresh corn 1 plum tomato seeded, diced 2 green onions chopped 1 each canned chipotle chile finely chopped* 1/4 cup sour cream

Instructions
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.

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Yields: 2 Cups
     Bon Appetit magazine, July 2006, page 76

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

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