Description
It’s August in Ontario so it’s just all about Ontario sweet corn. This always makes me crave Mexican street corn but I also want something a bit lighter and healthier without scarifying the taste. Instead of using crema, sour cream or cream cheese, I chose white beans as the base.
We get the creaminess, lots of protein, lose the fat but pump up the flavours. I use the chili lime Tajin but regular Tajin is also delicious.
Ingredients
- 3 cobs of corn
- 2 jalapeño peppers
- 1 tbsp olive oil
- 1 can of white kidney beans
- 2 green onions sliced
- 3 cloves garlic
- 1 big handful Cilantro
- Juice of 1 lime
- 1 tsp cumin
- Salt to taste
- 1/5 cup crumbled feta
- 2 tbsp olive oil
- Tajin – I like the Tajin Habanero but the regular is great too
Instructions
Heat a grill pan or the bbq. Remove the husks from the corn. Brush the cobs of corn and jalapeño peppers with olive oil.
Grill until you get some char in the corn and the peppers and remove from heat.
Remove the corn and peppers and let cool.
While they are cooling, dump your can of beans, along with the liquid in the can, into a food processor. Add the lime juice, cumin, half the cilantro and a good pinch of salt into the food processor.
Cut the corn off the cobs and halve and deseed the peppers. Hop one pepper finely and set aside. Put 2/3 of the corn and the remaining jalapeño to the food processor. Pulse at least ten times until til you it’s creamy with some texture to it.
Spoon the dip into a serving bowl. I like something flat like a Spanish Terra cotta dish or a shallow serving bowl.
Top it with the feta, chopped tomato, cilantro, the second pepper, a drizzle of olive oil and finish with a good sprinkle of Tajin.
Serve with tortilla chips.
Notes
*This dip keeps in the fridge but keep the toppings separate.