Kickin' Corn with Avocado Cream

Directions

1. 1. Boil the corncobs in a stock pot filled with water until cooked, approximately 5-8 minutes after water is boiling.
2. 2. While the corn is cooking, place the avocado pieces, 1 Tbl. salted butter, and ¼ cup sour cream in food processor or blender. Blend until smooth.
3. 3. Cool cobs under running cold water. Cut the corn off the cobs.
4. 4. Add 3 Tbl. salted butter and 1 tsp. dried chipotle pepper to a fry pan and melt butter and incorporate pepper. Add corn and cook for 1-2 minutes, stirring to coat corn with butter/pepper mixture. Remove corn from heat and put in serving bowl.
5. 5. Dollop the Avocado Cream (may not use all of it) over the corn in a bowl. Ready to serve!