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.