Corn , White Beans , Dip , Smoked Paprika
Best for: A cookout appetizer or a snack while the main dish grills.
Freshly grilled corn gives this creamy white bean dip its sweetness and smoky edges. Blend some of the kernels into the base and fold the rest through for a dip that still has plenty of corn in every scoop.
Grill: Two-zone, 400–425°F. Equipment: Tongs, cutting board, knife, food processor.
Ingredients
12–15 minutes Cooling: 5 minutes. Total: 32–35 minutes.
- 3 ears fresh sweet corn, husks and silks removed
- 2 teaspoons neutral oil
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, finely grated
- ½ teaspoon smoked paprika, plus ⅛ teaspoon for finishing
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2–4 tablespoons cold water, as needed
- 2 tablespoons chopped fresh chives, divided
- 8 ounces tortilla chips, for serving
Directions
Preheat a two-zone grill to 400–425°F. Rub the corn with neutral oil.
Grill the corn over direct heat for 12–15 minutes, turning every 2–3 minutes, until tender and charred in spots.
Cool for 5 minutes, then cut the kernels from the cobs. Set aside ½ cup of kernels for the top and divide the remainder into two roughly equal portions.
Add the beans, 2 tablespoons olive oil, lemon juice, garlic, ½ teaspoon smoked paprika, cumin, salt, pepper, and one portion of corn to a food processor. Blend until mostly smooth, adding water 1 tablespoon at a time until scoopable.
Transfer to a serving bowl. Fold in the second portion of corn and 1 tablespoon chives, keeping the reserved ½ cup corn separate.
Top with the reserved corn, remaining tablespoon olive oil, remaining tablespoon chives, and ⅛ teaspoon smoked paprika. Serve with tortilla chips.
Grilling tip: Aim for scattered deep brown spots on the corn to give the dip smoky flavor without blending in burnt kernels.
