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
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 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.
