If you are on the hunt for a vibrant, flavorful dip that combines creamy richness with the bright, fresh taste of corn, look no further than this Street Corn Hummus Recipe. This dish masterfully blends the smooth texture of classic hummus with the smokiness and zest of street corn, creating a deliciously addictive appetizer or snack. Perfect for summer gatherings, weekday snacks, or anytime you want to impress your friends with something fresh and unexpected, this recipe balances tangy lime, spicy serrano, and herbal cilantro bursts in every bite. Once you try this Street Corn Hummus Recipe, it’ll quickly become a go-to crowd-pleaser in your kitchen.
Ingredients You’ll Need
Getting the right ingredients for this recipe is simpler than you might think. Each component plays a crucial role in building layers of texture and flavor — from creamy beans that form the base to fresh corn that adds sweet crunch and vegan cheese that brings a savory finish. Here’s what you’ll need:
- 15 ounce (425 g) can garbanzo beans: These provide the classic hummus creaminess and hearty base.
- 15 ounce (425 g) can navy beans: Adding navy beans makes the hummus extra smooth and mild.
- 1/4 cup (57 g) vegan sour cream: This enriches the dip with tangy creaminess without dairy.
- 1 clove garlic: Adds a subtle pungent kick that complements the creamy beans.
- 1 lime, zested and juiced: Gives the dish an uplifting brightness and acidity.
- Pinch of kosher salt: Enhances and balances the overall flavor.
- 2 tablespoons extra-virgin olive oil, divided: Adds silky richness and helps with blending and drizzling.
- 1 tablespoon (14 g) vegan butter: Provides a luscious base for cooking the corn.
- 3 ears of fresh corn, cut from the cob: The star ingredient, offering natural sweetness and texture.
- 1/4 teaspoon kosher salt: To season the corn while cooking.
- 1 serrano pepper, thinly sliced: Brings just the right amount of heat and visual pop.
- 1/4 cup (28 g) vegan cotija-style cheese: Adds a salty, crumbly texture reminiscent of traditional Mexican street corn.
- 2 tablespoons (1 g) chopped fresh cilantro: For a fresh herbal note that brightens every bite.
- Pinch paprika: Adds smokiness and vibrant color.
- Flaky sea salt, for finishing: Provides a crunchy, salty contrast that elevates the final presentation.
How to Make Street Corn Hummus Recipe
Step 1: Blend the Hummus Base
Start by combining the garbanzo beans, navy beans, vegan sour cream, garlic, lime zest and juice, kosher salt, and one tablespoon of olive oil in your food processor. Blend everything until you have a perfectly smooth and creamy mixture, scraping down the sides as needed. This base is where all the magic starts, giving you a rich, tangy foundation that’s full of bright, fresh flavors.
Step 2: Prep the Corn Topping
Heat the vegan butter over medium heat in a large skillet. Once melted and hot, toss in the fresh corn kernels and cook for about 1 to 2 minutes. Stirring occasionally, cook just until the kernels are tender and warmed through. Sprinkle the corn with a little kosher salt while it cooks for an extra pop of flavor, then remove from heat. This sweet, buttery corn topping is what truly makes this Street Corn Hummus Recipe sing.
Step 3: Assemble and Garnish
Transfer your silky hummus base to a serving bowl and smooth the surface with a spatula. Drizzle the remaining tablespoon of olive oil over the top to add luscious shine and richness. Then, pile on the warm corn kernels, followed by the thin slices of serrano pepper, crumbled vegan cotija-style cheese, fresh cilantro, and a sprinkle of paprika. Finally, finish it off with a generous pinch of flaky sea salt to add texture and a burst of flavor with every bite. Your Street Corn Hummus Recipe is now ready to wow every guest!
How to Serve Street Corn Hummus Recipe
Garnishes
While the basic garnishes in the recipe are fabulous on their own, don’t be shy about adding your personal twist. A squeeze of fresh lime over the top or a sprinkle of toasted chili powder can amp up the vibrancy. Roasted pepitas or crushed tortilla chips add crunch and complement the creamy base perfectly.
Side Dishes
This Street Corn Hummus Recipe pairs beautifully with a variety of dippers. Freshly cut veggies like crisp cucumber, bell peppers, and radishes are a refreshing choice. Warm pita bread, crispy tortilla chips, or even crunchy plantain chips provide excellent textural contrast and are perfect for scooping up every last bit.
Creative Ways to Present
Elevate your serving game by spreading the hummus in a shallow dish and swirling the corn topping decoratively across the surface. Serve it in individual mason jars for parties or pack it in containers alongside a colorful veggie platter for picnics. You can also spoon it onto toast for a delicious layered snack that’s great for brunch or quick lunches.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which might be unlikely!), store the hummus and corn topping separately in airtight containers in the refrigerator. This keeps the textures intact and flavors fresh for up to three days.
Freezing
While the hummus base freezes well, it’s best to freeze it without the corn topping. Store the hummus in a freezer-safe container for up to one month. Thaw overnight in the fridge before gently stirring and adding fresh cooked corn when ready to serve.
Reheating
To reheat, warm the corn topping gently in a skillet over low heat, stirring occasionally. The hummus itself is best enjoyed cold or at room temperature, so avoid microwaving it. Simply combine the warmed corn with chilled hummus just before serving for the best experience.
FAQs
Can I use canned corn instead of fresh corn for this recipe?
While fresh corn really shines in this Street Corn Hummus Recipe, canned corn can be used in a pinch. Drain it well and sauté gently to develop some of that fresh-cooked flavor, but fresh corn will always provide the best texture and sweetness.
Is this recipe suitable for vegans?
Absolutely! The recipe uses vegan sour cream, vegan butter, and vegan cotija-style cheese, making it entirely plant-based and perfect for everyone to enjoy.
What can I substitute if I don’t have navy beans?
If navy beans aren’t available, great northern beans or even cannellini beans are fantastic substitutes. They’re mild and creamy, which keeps the hummus silky and smooth.
How spicy is the serrano pepper in this dish?
Serrano peppers provide a gentle, approachable heat that adds a nice kick without overwhelming the other flavors. You can always reduce the amount or remove the seeds if you prefer a milder dip.
Can I make this recipe nut-free?
Yes, this Street Corn Hummus Recipe is naturally nut-free since it relies on beans and vegan dairy alternatives rather than nuts or nut butters.
Final Thoughts
There is something genuinely special about this Street Corn Hummus Recipe — it’s a beautiful balance of creamy, tangy, spicy, and sweet that makes it endlessly appealing. Whether you’re entertaining, meal prepping, or just craving a flavorful snack, this dish promises to deliver joy in every bite. I can’t wait for you to make it, share it, and watch it become a favorite in your home too!
Print
Street Corn Hummus Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegan
Description
This vibrant Street Corn Hummus recipe combines creamy beans with smoky, sautéed corn and spicy serrano for a unique twist on traditional hummus. Enhanced with vegan sour cream and cotija-style cheese, it’s perfect as a flavorful dip or snack with your favorite dippers.
Ingredients
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
- 1 tablespoon extra-virgin olive oil
Corn Topping
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon (14 g) vegan butter
- 3 ears of fresh corn, kernels 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 and 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 completely smooth and creamy, scraping down the sides as needed. Transfer to a serving bowl and smooth the surface with a spatula.
- Prep the Corn Topping: Heat vegan butter in a large skillet over medium heat until melted and hot. Add fresh corn kernels and cook for 1-2 minutes, tossing occasionally, until the corn is tender and heated through. Season 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 sautéed corn, sliced serrano pepper, vegan cotija-style cheese, chopped cilantro, and a pinch of paprika. Finish with a sprinkle of flaky sea salt for added texture and flavor. Serve immediately with your favorite dippers.
Notes
- Use fresh corn for sweetness and texture, but frozen corn can be substituted if needed.
- Adjust serrano pepper amount to control spiciness according to taste.
- For a creamier hummus, let it chill in the refrigerator for 30 minutes before serving.
- Serve with tortilla chips, pita wedges, or fresh vegetable sticks for a delicious snack or appetizer.
