CHARRED CORN & AVOCADO DIP
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 as a pre-dinner nibble
Ingredients
- olive oil
- 1 sweetcorn cob
- 400 g can cannellini beans drained & rinsed
- 1 avocado pitted & skin removed
- 50 g plain thick yoghurt
- juice of 3 limes
- 25 g pickled jalapenos
- 10 g coriander stalks & all
- 1 tsp chipotle paste
- 1 tsp agave (or any other liquid sweetener – maple syrup, honey if you eat it)
- salt & freshly ground black pepper
- to serve: lime zest
Instructions
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Preheat the grill to high.
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Use your hands to rub a drizzle of olive oil and a sprinkle of salt and pepper into each sweetcorn cob. Grill for 8-10 minutes, turning every few minutes, until lightly charred. Allow to cool, then carefully cut the sweetcorn kernels from each cob. You can do this on the BBQ, if you happen to have it on.
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Combine the cannellini beans, avocado, yoghurt, most of the lime juice (saving a tbsp for the chipotle oil), jalapenos, coriander and a good pinch of salt and black pepper in a blender adding a dash of water if needed, to help it along. Blend until smooth and super creamy, then taste and adjust the seasoning, if needed.
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Combine the chipotle paste, agave, 1/2 tbsp olive oil, remaining lime juice and a good pinch of salt in a small bowl. Stir well to combine, then taste and adjust the seasoning, if needed.
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To serve, spread the dip out over the base of a serving plate. Spoon over the chipotle oil, and finish with the charred corn, a grating of lime zest and a good crack of black pepper. Serve with bread, crisps, crudite – whatever you wish.
Love sweetcorn recipes? Try my Creamed Corn Beans.
LOVED! I didn’t even know I liked dip, but here I am scarfing it up. I had all the ingredients in house except I didn’t have chips so I used toasted bread. 🥰
I bet this was so good with bread! So glad you enjoyed it.
G x