If you are craving a vibrant and utterly addictive dip that bursts with flavor and texture, look no further than this Street Corn Hummus Recipe. It captures the essence of classic Mexican street corn—creamy, tangy, and a little spicy—while bringing that beloved flavor into an irresistibly smooth and silky hummus. Whether you’re entertaining guests, prepping snacks for a cozy night in, or simply want to enjoy a fresh twist on hummus, this recipe will quickly become a staple you reach for again and again.

Street Corn Hummus Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Street Corn Hummus Recipe lies in its straightforward yet flavorful ingredients. Each one plays a key role, from creamy beans to zesty lime, smoky paprika, and sweet corn, delivering layers of taste and texture that dance beautifully on your palate.

Garbanzo beans: The classic hummus base that gives you creamy texture and hearty flavor.
Navy beans: Adding extra smoothness and a subtle sweetness that complements the corn perfectly.
Vegan sour cream: Adds tanginess and richness to create a luscious dip.
Garlic clove: A hint of aromatic punch to brighten the entire dish.
Lime zest and juice: Provides fresh citrus zing that lifts the flavors.
Kosher salt: Essential for seasoning and enhancing every ingredient.
Extra-virgin olive oil: Used in two parts to enrich the hummus and finish it with a fruity, smooth finish.
Vegan butter: Melts into the corn topping for a rich, indulgent taste.
Fresh corn: Sweet, slightly charred, and tender kernels bring the iconic street corn element.
Serrano pepper: Thin slices add a subtle heat that wakes up your taste buds.
Vegan cotija-style cheese: Adds a salty, crumbly texture reminiscent of traditional Mexican cheese.
Fresh cilantro: Bright green flecks that bring freshness and herbal notes.
Paprika: Sprinkle for smoky depth and vibrant color.
Flaky sea salt: The finishing touch for satisfying crunch and minerality.

How to Make Street Corn Hummus Recipe

Step 1: Blend the Hummus Base

Start by combining the drained garbanzo beans, navy beans, vegan sour cream, garlic, lime zest and juice, kosher salt, and half of your olive oil in a food processor. Blend the mixture until it becomes luxuriously smooth and creamy. Make sure to scrape the sides occasionally to ensure every bit is perfectly pureed. This base is the heart of your Street Corn Hummus Recipe, creating that signature silky texture that’s impossible to resist.

Step 2: Prep the Corn Topping

Heat vegan butter in a large skillet over medium heat. Toss in the fresh corn kernels and cook them for 1 to 2 minutes, stirring occasionally until just tender and warmed through. Don’t forget to sprinkle with kosher salt here; it lets the natural sweetness of the corn shine. Removing the pan from heat at just the right moment ensures the corn stays juicy and tender for the topping.

Step 3: Assemble and Garnish

Transfer your hummus base into a serving bowl, smoothing the surface with a spatula. Drizzle the remaining olive oil over the top for a final glossy touch. Then pile on the warm corn kernels, scatter the sliced serrano pepper, crumble the vegan cotija-style cheese, sprinkle fresh cilantro, and dust with paprika. Finish off with flaky sea salt to add the perfect punch of texture and flavor. Your Street Corn Hummus Recipe is ready to wow!

How to Serve Street Corn Hummus Recipe

Garnishes

Garnishes are what bring this dip to life visually and flavor-wise. The combination of fresh cilantro, vibrant lime zest, and flaky sea salt creates an inviting appearance and vibrant taste. The serrano adds just enough heat, while the vegan cotija-style cheese gives a lovely salty contrast that enhances each bite. Don’t be shy to pile on these finishing touches.

Side Dishes

This hummus pairs beautifully with crunchy pita chips, warm tortilla chips, or crisp vegetable sticks like bell peppers and cucumbers. It’s also fantastic alongside a fresh salad or as a flavorful spread on sandwiches and wraps. The Street Corn Hummus Recipe is versatile enough to complement a variety of meals and snacks.

Creative Ways to Present

For a stylish party platter, spread the hummus on a large serving plate in a circular motion, leaving an indentation in the middle to hold the corn topping. Add extra herbs around the edges for color and freshness. You might also try serving it in individual cups or small bowls for easy grab-and-go snacking. The visual appeal will make it irresistible.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though it’s rare!), simply place the hummus in an airtight container and store it in the refrigerator. It will stay fresh and flavorful for up to 4 days. Keep the corn topping separate if possible and add it just before serving to keep its texture vibrant.

Freezing

This Street Corn Hummus Recipe can be frozen, but the fresh corn topping doesn’t freeze as well. Freeze the hummus base alone in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge and stir well before serving, then add freshly cooked corn toppings.

Reheating

Reheat the corn topping gently in a skillet over low heat until warmed through—avoid high heat to preserve the kernels’ juiciness. The hummus itself is best served at room temperature or slightly chilled; if you prefer it warmer, just let it sit out for 15-20 minutes before serving.

FAQs

Can I use canned corn instead of fresh corn?

While fresh corn is ideal for that sweet, crisp texture and authentic street corn flavor, you can use canned corn in a pinch. Just drain it well and sauté over medium heat to bring out some caramelization, but expect a slightly softer topping.

Is this recipe suitable for vegans?

Yes! This Street Corn Hummus Recipe uses vegan sour cream and vegan butter, as well as a plant-based cotija-style cheese alternative, making it completely vegan and perfect for anyone avoiding animal products.

How spicy is the serrano pepper in this recipe?

The serrano pepper adds a gentle heat that complements the creamy hummus without overpowering it. If you want less spice, reduce the amount or substitute with a milder pepper. It’s all about what suits your taste buds!

Can I prepare this dip ahead of time for a party?

Absolutely! Make the hummus base a day ahead and keep it refrigerated. Just before serving, warm the corn topping and assemble. This will save you time and keep your presentation fresh and vibrant.

What are the best dippers to serve with this hummus?

Pita chips, tortilla chips, crunchy vegetable sticks like carrots and celery, or even warm flatbreads all pair wonderfully. The crispy textures balance the creamy, flavorful hummus beautifully.

Final Thoughts

I can’t recommend enough giving this Street Corn Hummus Recipe a try—it’s one of those dishes that feels special yet comes together quickly and easily. Every bite offers a perfect harmony of creamy, tangy, sweet, and spicy notes that make snack time or mealtime infinitely more exciting. So grab your ingredients, get blending, and treat yourself and your loved ones to this deliciously fresh twist on classic hummus!

Street Corn Hummus Recipe

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4.4 from 22 reviews

Author: admin
Total Time: 22 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This Street Corn Hummus recipe combines creamy, tangy hummus with warm, tender corn and a spicy kick from serrano peppers, topped with vegan cotija-style cheese and fresh cilantro. Perfect as a flavorful dip for snacks or parties, it marries classic Mexican street corn flavors with a smooth hummus base, offering a vibrant, dairy-free twist on traditional hummus.

Ingredients

Scale

Hummus Base

15 ounce (425 g) can garbanzo beans, drained and rinsed
15 ounce (425 g) can navy beans, drained and rinsed
1/4 cup (57 g) vegan sour cream
1 clove garlic
1 lime, zested and juiced
Pinch of kosher salt
2 tablespoons extra-virgin olive oil, divided

Corn Topping

1 tablespoon (14 g) vegan butter
3 ears fresh corn, cut from the cob
1/4 teaspoon kosher salt
1 serrano pepper, thinly sliced
1/4 cup (28 g) vegan cotija-style cheese (or Kite Hill Ricotta)
2 tablespoons (1 g) chopped fresh cilantro
Pinch paprika
Flaky sea salt, for finishing

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Instructions

Blend the Hummus Base: Place the drained garbanzo beans, navy beans, vegan sour cream, garlic, lime zest and juice, a pinch of kosher salt, and one tablespoon of olive oil into a food processor. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed. Transfer to a serving bowl and smooth the top with a spatula.
Prep the Corn Topping: Heat a large skillet over medium heat and add the vegan butter. Once melted and hot, stir in the fresh corn kernels. Cook for 1-2 minutes, tossing occasionally, just until the corn is tender and heated through. Sprinkle with 1/4 teaspoon kosher salt and remove from heat.
Assemble and Garnish: Drizzle the remaining tablespoon of olive oil over the hummus base. Top with the warm cooked corn, sliced serrano pepper, vegan cotija-style cheese, chopped cilantro, and a pinch of paprika. Finish with a sprinkle of flaky sea salt for texture and flavor. Serve immediately with your favorite dippers such as pita, veggies, or chips.

Notes

Use fresh corn for the best texture and sweetness, but frozen corn can be substituted and thawed before cooking.
Adjust the serrano pepper amount according to desired spice level or omit if you prefer milder flavors.
For a creamier hummus, you may add a little water or olive oil during blending as needed.
This dip pairs well with tortilla chips, pita bread, or crisp vegetable sticks like cucumber and bell pepper.
Leftovers can be refrigerated in an airtight container for up to 3 days; stir before serving.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dip
Method: Stovetop
Cuisine: Mexican-inspired