Three Speedy Dips for Date Night (Street Corn Salsa, Chipotle Kidney Bean Dip, Jalapeño Cream Cheese Dip)

Instructions

1. 1

   For the Street Corn Salsa: Brush the corn with oil, season with salt + pepper. Cook on the grill for 2 mins each side or in the oven at 220 degrees celsius for 10 min until softened + charred. Slice the corn from the cobs.

2. 2

   In a large bowl for the Street Corn Salsa, add mayo, lime zest, juice + minced garlic. Add corn, onion, tomatoes, jalapeños + parsley.

3. 3

   Crumble in the feta, add the paprika + mix well to combine for the Street Corn Salsa. Season to taste with salt + pepper.

4. 4

   For the Chipotle Kidney Bean Dip: Separate the beans from their liquor (reserve) + add to a food processor.

5. 5

   Add the cumin, minced garlic, chipotle paste, miso paste, lime juice + zest to the food processor. Stream in the olive oil.

6. 6

   Blend until creamy for the Chipotle Kidney Bean Dip, adding 1-2 tbsp of bean liquor to loosen. Season to taste.

7. 7

   For the Jalapeño Cream Cheese Dip: Mix all ingredients in a large bowl, season to taste.