Beef Roll

• 2 Ripe Avocados (about 1.5 lbs, halved, pitted and peeled
• 1 Tbsp Fresh Lime Juice
• 1 ear Fresh Corn
• 1 Plum Tomato, seeded and diced
• 2 Green Onions, chopped
• 1 can Chipotle Chili, finely chopped
• 1/4 cup Sour Cream

 Directions

• 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.