In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil. Add 1/4 cup diced red onion, 1 cup of corn kernels {if canned, drain them very well} and 3 minced cloves of garlic. Saute for 2 minutes, then remove from the heat and let cool. Stir in 1 diced canned chipotle pepper {packed in adobo sauce}. Stir the mixture into the base guacamole recipe, as well as 1 tablespoon {more or less, to taste} of the adobo sauce from the can.
Nutrition information per serving: 130 calories; 100 calories from fat {77 percent of total calories}; 11 g fat {1.5 g saturated; o g trans fats} 0 mg cholesterol; 8 g carbohydrate; 5 g fiber; 1 g sugar; 2 g protein; 170 mg sodium.
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