CHIPOTLE GUACAMOLE Makes 4 cups. 4 large ripe avacados 2 tbs lime juice, from 1 or 2 limes 1 c fresh corn from 1 ear, or 1 c frozen (unthawed) 2 plum tomatos, seeded, diced 1/4" 3 green onions, whites and greens finely chopped 1 7oz can chipotle chili in adobo sauce, removed from sauce (not rinsed) and finely chopped 1/2 c sour cream salt Halve, pit and peel avacados into a medium bowl. Mash with lime juice. Add but do not stir in corn, tomatos and green onion. Combine chipotle and sour cream in a small bowl. Stir into avacado mixture. Season with salt.