Cut kernels from corn cob. Peel away blackened skins from peppers; discard skins. Cut peppers and chiles lengthwise in half; remove and discard seeds. Finely chop peppers and chiles.
Mash avocados with dressing in medium bowl. Add corn, peppers, chiles and 1 Tbsp. cilantro; mix well. Top with sour cream and remaining cilantro.
How to Roast the Corn
Soak corn in water 5 min.; drain. Cook corn, directly on gas burner, on medium-high heat 4 min. or until charred on all sides, turning occasionally with tongs. If using an electric stove, broil corn 8 min. or until roasted on all sides, turning as needed.
How to Roast the Peppers
Heat broiler. Place whole bell peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until cooled.
If making this guacamole ahead of time, help prevent it from turning dark by covering it with plastic wrap, pressing the wrap directly onto surface of guacamole. Refrigerate up to 2 hours before using as directed.
Since this creamy vegetable-based dip provides vitamin C from the red pepper, it can help you eat right.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.