6 August 2023

Charred Corn & White Bean Dip

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


  • 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


  1. 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.
  2. 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. 
  3. 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.
  4. 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