Description

Street Corn Hummus is a creamy, zesty, and vibrant plant-based dip that combines the smoothness of chickpeas and navy beans with the bold flavors of Mexican street corn. This easy, vegan-friendly appetizer is perfect for parties, potlucks, or snacking, featuring tangy lime, vegan sour cream, charred corn, and a medley of fresh, spicy, and cheesy toppings.

Ingredients

Units Scale

For the 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

For the Toppings

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

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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. Transfer the hummus to a serving bowl and smooth the top with a spatula.
Prep the Corn Topping: In a large skillet over medium heat, add the vegan butter. Once melted and hot, stir in the fresh corn kernels. Cook for 1-2 minutes, tossing occasionally, just until the corn is tender and heated through. Sprinkle with 1/4 teaspoon kosher salt. Remove from heat.
Assemble and Garnish: Drizzle the remaining tablespoon of olive oil over the hummus. Top with the warm 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

For extra smokiness, char the corn on a grill or under a broiler before adding to the skillet.
The hummus base can be made a day in advance and stored in an airtight container in the fridge.
If you can’t find vegan cotija, vegan feta or ricotta works well as a substitute.
Adjust serrano pepper amount based on your preferred spice level.

Nutrition

Serving Size: about 1/3 cup
Calories: 190
Sugar: 2g
Sodium: 340mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg