Cotija Chipotle Corn Guacamole
Makes approximately 5 servings
4 ripe, Fresh Hass avocados
Juice of 3 limes
1/2 cup chopped cilantro
1/2 cup crumbled cotija cheese
1/3 cup cooked corn kernels (steamed or grilled)
2 chipotle chile peppers in adobo sauce, minced
Fine sea salt, to taste
1. Halve one avocado, remove pit, and scoop the flesh into a large bowl. Sprinkle lime juice over the avocado. Halve and pit the remaining three avocados, sprinkling lime juice over each as it is added to the bowl. Mash the flesh lightly with the tines of a fork.
2. Add the cilantro, cotija cheese, corn, and chipotle chile peppers and stir until combined but still chunky. Adjust the seasoning with salt, if necessary, and serve.