If you’re craving a snack that bursts with vibrant flavors and creamy textures, the Street Corn Hummus Recipe is going to be your new favorite go-to. This delightful twist on classic hummus combines the smokiness and sweetness of fresh corn with zesty lime and a hint of spice from serrano peppers, all married beautifully with smooth beans and vegan sour cream. It’s a perfect fusion of Mexican street food vibes and Middle Eastern comfort, making every bite an exciting and satisfying experience you’ll want to share with friends or savor all on your own.
Ingredients You’ll Need
The beauty of this Street Corn Hummus Recipe lies in its simplicity and the quality of each ingredient. Every component plays a crucial role, whether it’s the creamy beans for texture, the fresh corn for a pop of sweetness, or the cilantro and spices that create that signature street corn flavor you love.
- 15 ounce can garbanzo beans: These provide the classic smooth hummus base that’s rich and protein-packed.
- 15 ounce can navy beans: Adding these makes the hummus extra creamy and subtly mild in flavor.
- 1/4 cup vegan sour cream: Gives tang and depth while keeping the dip dairy-free and luscious.
- 1 clove garlic: For that essential punch of savory brightness.
- Lime zest and juice of 1 lime: Introduces a fresh, citrusy zing that wakes up the whole dish.
- Pinch of kosher salt: Enhances all the flavors perfectly, never overpowering.
- 2 tablespoons extra-virgin olive oil: Divided use adds richness and a silky finish to the hummus and corn.
- 1 tablespoon vegan butter: Used to gently sauté the corn, adding a subtle creaminess and toasty depth.
- 3 ears fresh corn, cut from the cob: The star of the topping, bringing that sweet, fresh crunch you expect from street corn.
- 1/4 teaspoon kosher salt for corn: Just enough to season the kernels perfectly.
- 1 serrano pepper, thinly sliced: For a kick of heat that brightens the entire dip.
- 1/4 cup vegan cotija-style cheese (or Kite Hill Ricotta): Adds a salty, tangy note similar to traditional Mexican cotija cheese.
- 2 tablespoons chopped fresh cilantro: A fresh herbaceous touch that complements the lime and corn beautifully.
- Pinch paprika: Brings mild smoky warmth and vibrant color as a finishing touch.
- Flaky sea salt for finishing: For texture and that irresistible final pop of salinity.
How to Make Street Corn Hummus Recipe
Step 1: Blend the Hummus Base
Start by adding your drained garbanzo beans, navy beans, vegan sour cream, garlic, lime zest, lime juice, a pinch of kosher salt, and one tablespoon of extra-virgin olive oil into a food processor. Blend everything together until it transforms into a completely smooth and creamy mixture. Don’t forget to scrape down the sides as needed to incorporate every bit. Once silky and uniform, transfer this luscious hummus base into a serving bowl and use a spatula to smooth the surface, setting the perfect stage for the toppings.
Step 2: Prep the Corn Topping
Heat a large skillet over medium heat and melt the vegan butter. Once it’s hot and fragrant, toss in your fresh corn kernels. Cook them for about 1 to 2 minutes, stirring occasionally just until the corn becomes tender and heated through but still retains a bit of bite. Sprinkle the corn with a 1/4 teaspoon of kosher salt to bring out its natural sweetness. Remove the skillet from heat and set it aside—this warm corn topping is where the magic really begins.
Step 3: Assemble and Garnish
Now comes the fun part. Drizzle the remaining tablespoon of olive oil gently over the smooth hummus base. Spoon the warm corn kernels evenly on top, letting their sweetness and buttery goodness shine. Scatter the thinly sliced serrano pepper over the corn for a fresh spicy kick. Sprinkle on the vegan cotija-style cheese and freshly chopped cilantro, layering on those complex, tangy, and herbaceous notes. Finally, dust with a pinch of paprika and finish with a sprinkle of flaky sea salt to add lovely texture and depth. Serve your masterpiece immediately with your favorite dippers and get ready for everyone to ask for the recipe.
How to Serve Street Corn Hummus Recipe
Garnishes
Garnishing is where you can let your creativity shine while enhancing flavor and visual appeal. Besides the serrano pepper, cotija cheese, and cilantro, consider adding a squeeze of extra lime juice just before serving or a scatter of finely chopped green onions for a subtle oniony brightness. A few toasted pumpkin seeds tossed on top could add a satisfying crunch and echo some Mexican street food traditions.
Side Dishes
This hummus pairs beautifully with a variety of accompaniments. Fresh pita bread or warm, toasted naan are classic dippers, but you can also serve it with crunchy vegetables like cucumber slices, carrot sticks, or bell pepper strips for a lighter, refreshing touch. For a heartier meal, it works well alongside grilled vegetable tacos, corn salad, or even as a spread in wraps loaded with veggies and beans.
Creative Ways to Present
Presentation can make this dish truly memorable. Serve the Street Corn Hummus Recipe in a shallow, colorful bowl that allows you to showcase the layering of hummus and toppings. For a party, consider a hummus platter surrounded by vibrant veggies and chips artfully arranged around the edges. You could also use small individual mason jars for single servings, making it portable and perfect for picnics or potlucks.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, simply cover the hummus tightly with plastic wrap or transfer it to an airtight container and refrigerate. The flavors will meld even more overnight, though the corn topping is best kept separate if possible to retain its texture. Stored properly, it should stay fresh and delicious for up to 3 days.
Freezing
While you can freeze the hummus base, it’s not recommended to freeze the entire assembled Street Corn Hummus Recipe since the corn’s texture and the fresh toppings don’t hold up well to freezing. Freeze the hummus base alone in a freezer-safe container for up to 2 months, and thaw it in the fridge overnight before enjoying.
Reheating
To warm leftover corn topping, gently reheat it in a skillet over low heat until just warmed through. Avoid the microwave if possible to keep the corn’s texture intact. The hummus base is best enjoyed at room temperature or slightly chilled, so bring it out of the fridge about 15 minutes before serving for the best experience.
FAQs
Can I make this Street Corn Hummus Recipe nut-free?
Absolutely! This recipe doesn’t use any nuts, making it naturally nut-free and so accessible for folks with allergies or dietary restrictions.
What can I substitute for vegan sour cream?
If you don’t have vegan sour cream on hand, a dollop of plain unsweetened coconut yogurt or silken tofu blended smooth can work well to maintain the creamy tang.
Is there a non-vegan version of this recipe?
Yes! You can swap the vegan butter and cotija-style cheese for real butter and traditional cotija cheese if you’re not vegan, which creates an equally delicious rich version.
How spicy is this hummus?
The serrano pepper adds a medium heat that’s noticeable but not overpowering. If you prefer milder, remove the seeds or substitute with a milder pepper, like jalapeño or even bell pepper.
Can I use frozen corn instead of fresh?
You can, though fresh corn delivers the sweetest and crispiest texture. If using frozen, thaw and drain it well before sautéing to avoid excess moisture in your hummus topping.
Final Thoughts
There’s something so wonderfully satisfying about the Street Corn Hummus Recipe that keeps me coming back for more. Whether you’re hosting a gathering or looking for a flavorful snack, this dip delivers amazing textures and bold, fresh flavors that everyone can enjoy. Grab your ingredients and give it a try — I promise it will become a staple in your recipe collection!
Print
Street Corn Hummus Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Dip
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegan
Description
This vibrant Street Corn Hummus combines creamy blended beans with a warm, buttery corn topping spiced with serrano pepper and tangy lime. Perfect for serving as a flavorful dip at gatherings or as a unique snack, this recipe uses vegan ingredients to create a dairy-free, plant-based twist on classic Mexican street corn flavors.
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
- 2 tablespoons extra-virgin olive oil, divided
Corn Topping
- 1 tablespoon (14 g) vegan butter
- 3 ears of 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 the olive oil in a food processor. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed to ensure an even texture. Transfer the hummus 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 the corn for 1 to 2 minutes, tossing occasionally, until it is tender and heated through. Sprinkle with 1/4 teaspoon kosher salt and then remove the skillet from heat.
- Assemble and Garnish: Drizzle the remaining tablespoon of olive oil evenly over the surface of the hummus. Top with the warm corn mixture, then garnish with the thinly sliced serrano pepper, vegan cotija-style cheese, chopped cilantro, and a pinch of paprika. Finish with a sprinkle of flaky sea salt to enhance texture and flavor. Serve immediately with your favorite dippers such as pita chips, veggies, or crackers.
Notes
- Use fresh corn for the best flavor and texture; frozen corn can be substituted but might yield a softer texture.
- Vegan cotija-style cheese can be swapped with any plant-based ricotta or crumbled tofu for a similar texture.
- Adjust the amount of serrano pepper to control the spice level according to your preference.
- This recipe can be made ahead and refrigerated, but add the corn topping just before serving to keep it warm and fresh.
- Serve with tortilla chips, pita bread, or crisp vegetable sticks for dipping.
