Street Corn Hummus Recipe

Street Corn Hummus combines the comforting creaminess of classic hummus with all the vibrant, zesty flavors you crave from Mexican street corn. This irresistible dip is packed with bold tastes—sweet, charred corn, bright lime, a touch of heat from serrano pepper, and creamy vegan cheese. It’s perfect for speedy prepping (you’ll have it ready in under 25 minutes!), making it the ideal answer for busy weeknights or last-minute gatherings. Bring a little street food magic to your table with astonishing ease.

Why You’ll Love This Recipe

• A Flavor Bomb in Every Bite: The blend of creamy hummus, tangy lime, sweet corn, and spicy serrano is seriously addictive—your taste buds will thank you.
• Ridiculously Easy and Fast: You can whip this up faster than you can order takeout. Most of the time is just blitzing or quickly tossing veggies in a pan!
• Flexible and Forgiving: Missing an ingredient? No worries—it’s easy to swap in what you have.
• Crowd Pleaser: Whether you’re sharing with your family or bringing it to a potluck, this dish disappears fast.
• Plant-Based and Wholesome: Fully vegan, full of fiber and flavor, and free of dairy without sacrificing richness.

this Recipe

Ingredients You’ll Need

Don’t worry about fussy measurements—focus on grabbing these essentials and watch how easily they come together.

• Garbanzo Beans (Chickpeas): These bring the classic hummus texture and creamy body.
• Navy Beans: Add extra silkiness and a mild, nutty background; you’ll wonder why you haven’t added them to hummus before.
• Vegan Sour Cream: Makes it luxuriously creamy and tangy. Traditional or vegan Greek yogurt also works if you prefer.
• Garlic: Just a clove is enough to perfume the whole dip with irresistible flavor.
• Lime (zested and juiced): Essential for that zingy street corn vibe—don’t skip the zest!
• Kosher Salt: Balances all the flavors; adjust to suit your taste.
• Extra-Virgin Olive Oil: Adds richness and helps achieve that perfectly smooth finish.
• Fresh Corn (off the cob): The star topping! Sweet, juicy kernels are non-negotiable.
• Vegan Butter: Helps caramelize and toast the corn for big flavor.
• Serrano Pepper (thinly sliced): Brings pleasant heat—remove seeds for less spice.
• Vegan Cotija-Style Cheese: A sprinkle of “cotija” (or a vegan ricotta) creates a cheesy, salty contrast.
• Chopped Fresh Cilantro: Classic, refreshing herby note.
• Paprika: A dusting for color and smokiness.
• Flaky Sea Salt: The finishing touch for crunch and a burst of saltiness.

Tip: If you can’t find vegan cotija, a dollop of plant-based feta or even a homemade crumbly tofu is delicious.

Variations

There’s no one way to enjoy Street Corn Hummus—here are some swaps and fresh ideas:

• Spicy Swap: Use jalapeño for milder heat, or pickled chiles for extra tang.
• Beans: Have only chickpeas? Double up! Cannellini beans also blend beautifully.
• Dairy Varieties: If you’re not vegan, regular sour cream or cotija cheese is just as delightful.
• Herb Experimentation: Toss in chives, green onion, or a pinch of dried oregano for new flavor twists.
• Roasted Corn: If you’re grilling, char the corn for smoky depth.
• Add a Sweet Pop: A sprinkle of diced red bell pepper or crisp radish is wonderful for more crunch.
• Make It a Meal: Serve with brown rice, black beans, and avocado for a street corn hummus bowl.

How to Make Street Corn Hummus

This comes together in three simple steps—hardly any cooking required!

Step 1: Blend the Hummus Base

In a food processor, combine drained garbanzo and navy beans, vegan sour cream, garlic, lime zest and juice, kosher salt, and a tablespoon of olive oil. Blend until the mix is ultra-smooth and creamy, pausing to scrape down the sides if you need (no chunky hummus here!). Transfer the hummus to your favorite serving bowl.

Step 2: Prepare the Street Corn Topping

Heat vegan butter in a large skillet over medium heat. When it sizzles, toss in the corn kernels and a dash of kosher salt. Sauté for just a minute or two, stirring to warm and slightly toast the corn—no need to overcook! You want sweet, juicy, warm kernels.

Step 3: Assemble and Serve

Drizzle the remaining olive oil over the hummus. Pile the warmed corn on top, then scatter sliced serrano pepper, vegan cotija (or your substitute), and a generous sprinkle of chopped cilantro. Dust with paprika and finish with a pinch of flaky sea salt. Serve right away while the corn is still warm, and get ready for compliments.

Pro Tips for Making the Recipe

• Go for Ultra-Smooth Hummus: Be patient while blending. Add a splash of water or extra oil if it seems too thick—smoothness is key.
• Fresh Corn Is King: Frozen will work in a pinch, but nothing beats the snap and taste of freshly cut kernels.
• Adjust Heat to Taste: Not a spice fan? De-seed the serrano or swap for bell pepper. Want extra heat? Double the serrano!
• Zest First, Juice Second: Always zest your lime before juicing—it’s much easier and guarantees you don’t miss out on any of that fragrant oil.
• Make It Pretty: A few extra cilantro leaves or a sprinkle of cheese on top makes a showstopping presentation.

How to Serve

Street Corn Hummus is the ultimate multitasker. Scoop it up with tortilla chips, pita wedges, or crunchy veggie sticks for an easy appetizer or snack. It also makes an exciting sandwich spread—slather it on thick bread with sliced tomatoes and greens. Want a vibrant side? Dollop it alongside grilled proteins or roasted veggies. Or, spoon it into tacos and wraps for a genius twist on lunch.

Pairing tip: Try it with a citrusy salad or even a chilled Mexican lager for the ultimate summer meal!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover hummus and toppings to airtight containers. It will keep well, refrigerated, for up to three days. The flavors mingle and deepen as it sits—sometimes it’s even better the next day!

Freezing

The hummus base freezes well for up to a month. For best results, freeze without toppings. Thaw in the fridge and stir well before serving.

Reheating

The hummus can be enjoyed cold, but if you’d like the corn topping warm, simply reheat gently in a skillet before piling back onto the dip.

FAQs

Is this recipe spicy? Can I make it milder?
The serrano pepper gives a gentle kick, but the spice is totally adjustable. For milder hummus, use less pepper or substitute with sweet bell pepper slices. For extra fire, leave in the seeds or double up!

Can I make this hummus in advance?
Absolutely. Prepare the hummus base up to two days ahead and store it in the fridge. Wait to add the warm corn, fresh herbs, and toppings until just before serving for best texture and flavor.

What’s the best way to cut corn from the cob?
Stand the cob upright in a deep bowl and run a sharp knife downward to catch all the kernels without scattering. Fresh corn is juicier and brings the perfect “pop” to the topping.

What can I use if I can’t find vegan cotija cheese?
No worries! Kite Hill vegan ricotta works nicely, or try crumbled tofu tossed with a touch of nutritional yeast and salt for a cheesy vibe. Regular feta or cotija is tasty if not strictly vegan.

Final Thoughts

Street Corn Hummus brings together creamy, zesty, and toasty flavors in a dip that’s a total breeze to make and even easier to love. Perfect for any occasion and a real showstopper at any table. Give it a try—you’ll want to add it to your weeknight dinner and party rotation again and again!

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