Charred Corn and Avocado Dip Recipe for Summer Parties

Preheat the grill to high.

Rub each sweetcorn cob with a little olive oil and season with salt and pepper. Grill for 8–10 minutes, turning every few minutes, until the kernels are lightly charred. Let cool, then cut the kernels from the cobs. You can char the corn on a barbecue if you prefer.

In a blender, combine the cannellini beans, avocado, yoghurt, most of the lime juice (reserve about 1 tablespoon for the chipotle oil), pickled jalapenos, coriander (stalks included) and a good pinch of salt and pepper. Add a splash of water if needed and blend until very smooth and creamy. Taste and adjust seasoning.

In a small bowl, mix the chipotle paste, agave, 1/2 tablespoon olive oil, the reserved lime juice and a pinch of salt. Stir to combine and taste, adjusting seasoning if necessary.

To serve, spread the dip across a serving plate. Drizzle over the chipotle oil, scatter the charred corn on top, grate over some lime zest and finish with a good crack of black pepper. Serve with bread, crisps or crudités.