A delicious summer dip with charred corn, cannellini beans, jalapenos, cumin and lime - serve up with some corn chips for the perfect addition to a picnic or BBQ, or even as a delicious snack.
Simply char your corn in a pan or on a BBQ and blend up in a food processor with some white beans and your seasonings, garnish with some of the charred corn pieces, vegan feta, sliced jalapenos and a little tajin - a lime chili salt that makes the perfect garnish to this dip, but other great ways to serve it are on watermelon, mango or as the chili salt rim for a margarita.
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Charred Corn & White Bean Dip | Serves: 4 | Time: 20 mins
You'll need
- Food processor
- Cast iron /griddle pan
- Tongs
- Chopping board
- Knife
- Measuring cups & spoons
Ingredients
- 3 cobs corn
- 2 spring onions
- 1 green jalapeno
- 1 can white beans
- 1/3 cup aquafaba (liquid from the beans)
- 1 clove garlic
- 1 tsp cumin
- Juice 1/2 lime
- Salt, to taste
To garnish:
- Charred corn (1/3 charred from above)
- 1 fresh jalapeno
- 50g vegan feta
- Handful fresh coriander leaves
- Drizzle olive oil
- Tajin
- Paprika
Method
- Heat up the pan on a high heat and add the corn, spring onions and jalapeno once hot, rotate so they cook equally and gets a little charred on all sides.
- Then remove from the heat and carefully run a sharp knife down each side of the corn to remove it from the husk. Place 2/3 of the kernels in the food processor and reserve 1/3 for garnish.
- Remove the ends and add in the spring onions, jalapeno, white beans, aquafaba, garlic, cumin, lime juice and a pinch of salt to the food processor and blend until smooth - add a splash more water or aquafaba if required.
- Spread out in a large bowl and top with the reserved corn, a sliced jalapeno, crumbled vegan feta and fresh coriander. Drizzle over a little olive oil, sprinkle with tajin and paprika, serve up with tortilla chips and enjoy!
Cassidy xx
