Corn Dip

1: Grill one of the cobs of corn on your BBQ or in the oven on broil until charred; cut the kernels off the cob and set aside.

2: In a pan, add 1 tbsp olive oil; cook the shallots and garlic over medium heat until translucent, about 2 minutes.

3: Add to a blender, along with the kernels from the non-grilled cob of corn, miso, nutritional yeast, vinegar, salt, sunflower seeds and a few tbsp of water to thin out. Blend until smooth.

4: Add the sauce back to the same pan and add the white beans. Warm through.

5: In a food processor, add the toasted bread and process until it turns to crumbs. Set aside.

6: Add the white bean and corn sauce mixture to a serving dish; top with bread crumbs, grilled corn kernels, green onions and pickled red onions, dip and enjoy!