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
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
- 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.
