Description
A vibrant and creamy Street Corn Hummus that combines blended garbanzo and navy beans with a zesty lime twist and a flavorful sautéed corn topping, enhanced with vegan cotija-style cheese, serrano peppers, and fresh cilantro. Perfect as a satisfying dip 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 (divided from 2 tablespoons)
Corn Topping
- 2 tablespoons extra-virgin olive oil (total, 1 tablespoon used in hummus base, 1 tablespoon for topping drizzle)
- 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 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
- Use fresh corn for the best sweetness and texture.
- Adjust serrano pepper amount to control heat level.
- Serve with pita bread, crackers, or fresh vegetable sticks.
- Can be made ahead and refrigerated; add toppings just before serving.
- For a non-vegan version, substitute vegan cheese and sour cream with dairy options.
