Name: Street Corn Hummus Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican-Inspired
Ingredients: 1 (15-ounce) can chickpeas, drained and rinsed; 2 tablespoons tahini; 2 tablespoons fresh lime juice; 1 clove garlic, minced; 2 tablespoons olive oil (plus more for drizzling); 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon chili powder; 2 tablespoons water (as needed for consistency); 1 cup corn kernels (fresh, canned, or thawed frozen); 1/4 cup crumbled cotija cheese; 2 tablespoons chopped fresh cilantro; 1 tablespoon finely chopped red onion; Optional: additional lime wedges and tortilla chips or pita for serving

Jump to Recipe·Print Recipe

Brace yourself for a crave-worthy twist on classic hummus: Street Corn Hummus! If you love dipping into creamy hummus and can’t resist the smoky, zesty flavors of Mexican street corn, this recipe is about to become your new obsession. We’re talking irresistible velvety hummus, pops of charred sweet corn, salty cotija, zippy lime, and a smattering of fresh cilantro. It’s just the thing to steal the show at gatherings, summer picnics, or whenever snack o’clock comes calling.

Street Corn Hummus Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is a breeze, and every single one adds something special to this Street Corn Hummus. From the hearty chickpeas to tangy lime and smoky chili, these essentials come together to create a vibrant, seriously delicious dip that looks as good as it tastes.

Chickpeas: The creamy, protein-rich backbone of traditional hummus, giving body and substance to your dip.
Tahini: This sesame paste brings earthy, nutty flavor and smooth texture to the base.
Fresh lime juice: A bright burst of tang that uplifts the whole dip and cuts through richness.
Garlic: Just one clove turns up the flavor, adding savory depth without overpowering.
Olive oil: Lends silkiness and richness while enhancing the overall flavor.
Ground cumin: Adds subtle smokiness and a whisper of warmth, perfectly complementing the corn.
Salt: Essential for bringing all the flavors to life—don’t skip it!
Chili powder: Just a bit gives that signature elote flair and a pop of color.
Water: Adjust as needed for that ultra-creamy, scoopable consistency we all love.
Corn kernels: Charred corn is the star here—fresh, canned, or frozen all work deliciously.
Cotija cheese: Salty, crumbly cotija mimics authentic street corn toppings—feta or queso fresco can sub in a pinch.
Fresh cilantro: Chopped cilantro brings freshness and a pop of bright green color.
Red onion: Optional, but finely diced for a bit of crunch and sharpness.
Lime wedges & chips or pita: For even more zesty tang and the perfect vessel for scooping!

How to Make Street Corn Hummus

Step 1: Blend the Hummus Base

Start by adding your drained chickpeas, tahini, fresh lime juice, garlic, olive oil, cumin, salt, chili powder, and a tablespoon of water to a food processor. Blend it all together until you get a super smooth, creamy mixture. Pause to scrape down the sides, then blend again. If the hummus seems thick, just drizzle in another tablespoon of water until you reach the ideal consistency—it should be dreamy and easily scoopable. Give it a taste and add a pinch more salt or extra lime juice if you’d like.

Step 2: Char the Corn

While your hummus blends, heat a skillet over medium-high and toss in your corn kernels. Cook for 4 to 5 minutes, stirring often, until the kernels are golden, blistered, and just a little charred—that smoky flavor is key! If you’re starting with fresh corn, it’ll have the best pop and sweetness, but canned or frozen will do the trick, too.

Step 3: Fold Corn into Hummus

Scoop out about 2 tablespoons of your beautifully charred corn and set it aside for topping later. Fold the rest of the corn right into the hummus and gently stir to combine. The goal is to get fabulous little bursts of sweet, smoky corn all throughout the spread. If you want an extra-smooth dip, pulse it a couple times in the processor, but I love the texture from folding the corn in by hand.

Step 4: Assemble and Garnish

Transfer your Street Corn Hummus to a shallow serving bowl. Scatter the reserved corn on top, then generously sprinkle with crumbled cotija cheese, chopped cilantro, and a handful of finely chopped red onion if you’re using it. Finish it off with a drizzle of good olive oil and a few squeezes of extra lime for brightness. It’ll look as irresistible as it tastes!

How to Serve Street Corn Hummus

Garnishes

Bring out all the colors and flavors with your garnishes. Cotija cheese, extra corn, plenty of cilantro, and a sprinkling of chili powder make your Street Corn Hummus look like it came straight from a trendy café. For even more zing, tuck a few lime wedges on the side—everyone can adjust to their liking!

Side Dishes

This dip is born for sharing. Pile up tortilla chips, pita wedges, crisp veggie sticks, or even warmed naan for endless scooping. It’s magical alongside grilled skewers, tacos, or even as a sandwich spread. Think of it as an easygoing appetizer that instantly brightens any spread.

Creative Ways to Present

If you want to wow your guests, serve the hummus in a wide, shallow bowl and make swirls on top with the back of a spoon before piling on the garnishes. For parties, try portioning Street Corn Hummus into small jars or cups for single-serve snacks, or layer it in a trifle dish for a dramatic effect. It even makes a unique base for loaded nachos or tostadas!

Make Ahead and Storage

Storing Leftovers

Got extra Street Corn Hummus? Lucky you! Simply scoop leftovers into an airtight container and refrigerate. It stays fresh for up to 4 days, and the flavors deepen beautifully over time. Just give it a stir before serving to blend any settled oil back in.

Freezing

Need to prep ahead? You can freeze Street Corn Hummus (minus the fresh garnishes) in a tightly sealed container. Freeze for up to 2 months. Thaw overnight in the refrigerator, and hold off on adding cotija, cilantro, or fresh corn until serving so you don’t lose that just-made appeal.

Reheating

Hummus is best enjoyed at room temperature. If your Street Corn Hummus has been chilling, let it sit out for 20–30 minutes before serving. Give it a good stir and top with fresh garnishes. Skip the microwave—it’s really not necessary and can change the texture.

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! Just soak and cook your dried chickpeas ahead of time—they’ll give even more flavor and creaminess. You’ll need about 1.5 cups of cooked chickpeas to match a 15-ounce can. Just make sure they’re fully cooked and cooled before blending.

What if I can’t find cotija cheese?

No worries! Feta cheese is the easiest substitute, providing a similar crumbly, salty finish. Queso fresco also works well, though with a milder taste. Or, leave it off for a dairy-free version—the hummus will still shine.

Is Street Corn Hummus spicy?

As written, it’s more smoky than spicy, but you can kick it up easily. For more heat, add a pinch of cayenne or finely chopped jalapeño when blending the hummus base. Adjust to your personal taste and enjoy the zing!

Can I make this recipe vegan?

Yes, you can! Simply omit the cotija cheese or use your favorite plant-based cheese alternative. The hummus itself is fully vegan and loaded with flavor even without the dairy.

What if I don’t have a food processor?

No food processor? A good blender works just fine—just pause to scrape the sides and blend in batches if needed. To help your blender along, add the liquid ingredients first or mash the chickpeas with a fork before blending.

Final Thoughts

Don’t let another picnic, potluck, or snack attack pass you by—give this fabulous Street Corn Hummus a try! It’s bold, colorful, and downright fun to eat. Trust me, once you spoon into that creamy, zesty bowl, you’ll wonder how you ever lived without it. Happy dipping!

Street Corn Hummus Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 30 reviews

Author: admin
Total Time: 20 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

Transform your hummus game with this Street Corn Hummus recipe. Creamy chickpeas blended with zesty lime, smoky cumin, and a touch of chili powder, topped with charred corn, cotija cheese, and fresh cilantro. A Mexican-inspired twist to a classic dip that’s perfect for any party or gathering.

Ingredients

Scale

Main Hummus:

1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons olive oil (plus more for drizzling)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon chili powder
2 tablespoons water (as needed for consistency)

Toppings:

1 cup corn kernels (fresh, canned, or thawed frozen)
1/4 cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion
Optional: additional lime wedges and tortilla chips or pita for serving

Cook Mode Prevent your screen from going dark

Instructions

Main Hummus: In a food processor, combine chickpeas, tahini, lime juice, garlic, olive oil, cumin, salt, chili powder, and 1 tablespoon of water. Blend until smooth, adjusting consistency with water. Taste and adjust seasoning.
Toppings: Char the corn in a skillet until golden, then reserve 2 tablespoons for garnish. Fold the rest into the hummus. Top the hummus with reserved corn, cotija cheese, cilantro, and red onion. Drizzle with olive oil before serving with chips or pita.