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
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
