Get ready to meet your new favorite appetizer: Street Corn Hummus. This playful mashup brings the creamy, nutty goodness of traditional hummus together with all the bold, tangy flavors of Mexican street corn—think zesty lime, smoky spices, charred sweet corn, crumbly cotija, and a hint of heat. Whipped together in just 22 minutes, this spread is vibrant and unfussy, perfect for impressing friends at your next gathering or treating yourself to an instant flavor vacation. With fresh, wholesome ingredients and a punch of color that brightens up any table, it’s truly an irresistible dip you’ll crave again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Delicious food truly starts with great building blocks. For Street Corn Hummus, each ingredient brings something essential: creaminess, brightness, crunch, or a pop of color. Nothing is fussy here, and every component matters for that incredible flavor payoff!
- Chickpeas (15-ounce can): The base of our hummus; they create that signature creamy, protein-rich texture.
- Fresh lime juice (1/4 cup): Adds a sunny brightness and a zingy kick that wakes up all the other flavors.
- Tahini (1/4 cup): This luscious sesame paste gives the hummus its nutty, subtly bitter depth.
- Garlic (1 small clove, minced): Just enough to provide an aromatic backbone without overpowering the dip.
- Olive oil (2 tablespoons, plus more for garnish): For richness and silky mouthfeel, and the drizzle on top adds a beautiful sheen.
- Ground cumin (1/2 teaspoon): Brings in a warm, earthy undertone that pairs beautifully with both hummus and street corn flavors.
- Smoked paprika (1/2 teaspoon): Delivers a subtle smokiness that makes even canned corn taste like it was roasted over a grill.
- Salt (1 teaspoon, or to taste): Essential for bringing out every vibrant note—taste as you go!
- Cold water (2 to 3 tablespoons): Adjusts the texture so it’s ultra-smooth and dippable.
- Corn kernels (1 cup): Fresh, frozen, or canned all work—in this recipe, a quick char in a hot skillet unlocks their sweetness and brings in a hint of caramelized flavor.
- Cotija cheese (1/4 cup, crumbled): The salty, crumbly crown that nails the “elote” vibe; feta is a good substitute if needed.
- Fresh cilantro (2 tablespoons, chopped): Adds a pop of green and fresh, herbaceous lift to each bite.
- Chili powder (1/4 teaspoon, for garnish): A finishing sprinkle, providing color and a whisper of heat—totally worth it!
How to Make Street Corn Hummus
Step 1: Blend the Hummus Base
In a food processor, combine the chickpeas, lime juice, tahini, minced garlic, olive oil, cumin, smoked paprika, and salt. Buzz it all together until velvety. Don’t worry if it looks thick: with the motor running, drizzle in cold water a tablespoon at a time until perfectly creamy. Taste, check for seasoning, and adjust if needed—what you’re after is a smooth, fluffy, flavor-packed base.
Step 2: Char the Corn
While your hummus base is whirling away, heat a skillet over medium heat and add the corn. Let it cook for 5 to 7 minutes, stirring now and then, so it gets nicely charred in spots. This step brings out the natural sweetness of the corn and gives those little bits of caramelized flavor we all love from street corn.
Step 3: Assemble and Garnish
Spoon the gorgeous hummus into a shallow serving bowl—swirl it with the back of a spoon for a swoopy effect. Pile on the charred corn, then scatter the cotija cheese and chopped cilantro on top. For the finishing touch, drizzle with a little extra olive oil and dust with chili powder for show-stopping color and a whisper of kick.
Step 4: Serve and Savor
Serve your Street Corn Hummus right away with a mountain of tortilla chips, wedges of warm pita, or crisp veggies. Every scoop gets a bit of creamy base, sweet kernels, zippy cheese, and spice—just the way you’d find it on a bustling street corner in Mexico, only in snacking form!
How to Serve Street Corn Hummus
Garnishes
When it comes to Street Corn Hummus, the right garnishes make every bite pop. Think extra charred corn for texture, a serious sprinkle of cotija for saltiness, plenty of fresh cilantro for color, and a scattering of chili powder or even smoked paprika for visual flair. A drizzle of good olive oil not only looks gorgeous but makes those toppings cling to every scoop!
Side Dishes
This dip is sensational with classic dippers like pita and tortilla chips, but don’t stop there—fresh carrot sticks, celery, or even crispy roasted potato wedges all pair beautifully with the bold flavors of Street Corn Hummus. For heartier spreads, offer alongside grilled meats, tacos, or a zesty salad bar.
Creative Ways to Present
If you’re feeling playful, try serving your Street Corn Hummus in cute mason jars for picnic-style fun, or layer it in a wide, shallow bowl for a dramatic effect. You could even spoon little hummus “nests” into lettuce cups for a light, two-bite appetizer. Scatter extra toppings just before guests arrive for maximum wow!
Make Ahead and Storage
Storing Leftovers
Street Corn Hummus holds up wonderfully in the fridge. Simply transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors intensify as it sits, making it even more irresistible the next day. Just keep garnishes separate until serving for best texture.
Freezing
If you want to stash some away for later, Street Corn Hummus (without garnishes) can be frozen. Place it in a freezer-safe container, leaving a little space for expansion. Freeze for up to 2 months, then thaw overnight in the fridge before using. Top with fresh corn, cheese, and herbs once it’s defrosted, and it’s ready to go.
Reheating
Believe it or not, Street Corn Hummus is also delicious served slightly warm, especially in cooler months. To reheat, scoop the hummus (garnish-free) into a microwave-safe bowl and warm in 20-second bursts until just softened, then swirl, garnish, and serve. Avoid overheating to maintain that smooth, creamy consistency.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Just cook your chickpeas from scratch until tender, and cool before making the hummus. You’ll need about 1 1/2 cups cooked chickpeas to match one 15-ounce can, and the flavor is outstanding.
What if I can’t find cotija cheese?
No worries! Feta is a great swap, or try queso fresco for a milder, creamy bite. In a pinch, even grated aged parmesan will work, so don’t let the cheese hold you back from diving into Street Corn Hummus.
Can I make Street Corn Hummus vegan?
Definitely. Simply skip the cotija or opt for a vegan cheese alternative. The dip retains all its vibrant, savory charm and is still sure to be a crowd-pleaser.
How spicy is this recipe?
On its own, Street Corn Hummus is pretty mild, with just a gentle warmth from chili powder and smoked paprika. Craving more kick? Add a pinch of cayenne to the hummus base or shake extra chili powder on top.
Can I grill the corn instead of charring in a skillet?
Yes, and it’s delicious! Grill fresh corn until charred, then slice off the kernels and use as directed. This method adds even more smoky flavor, making your Street Corn Hummus taste like the real elote deal.
Final Thoughts
Street Corn Hummus is one of those magical recipes that brightens up any meal, whether it’s Tuesday night or party time. It’s colorful, crave-worthy, and ready in minutes—there’s truly no reason not to give it a try. Dive in with your favorite dippers and let this dip be the star at your next table!
Print
Street Corn Hummus Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican-Inspired
- Diet: Vegetarian, Gluten-Free
Description
This Street Corn Hummus recipe combines the flavors of traditional hummus with the essence of Mexican street corn, resulting in a creamy and flavorful dip that’s perfect for parties or snack time. The creamy hummus base is topped with charred corn, cotija cheese, cilantro, and a sprinkle of chili powder for a delicious twist.
Ingredients
Main Hummus:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup tahini
- 1 small garlic clove, minced
- 2 tablespoons olive oil, plus more for garnish
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 2 to 3 tablespoons cold water
Toppings:
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon chili powder, for garnish
Instructions
- Main Hummus: In a food processor, combine chickpeas, lime juice, tahini, garlic, olive oil, cumin, smoked paprika, and salt. Blend until smooth, adding cold water one tablespoon at a time until the desired consistency is reached. Taste and adjust seasoning as needed.
- Toppings: Heat a skillet over medium heat and add the corn. Cook for 5–7 minutes until slightly charred, stirring occasionally. Let cool slightly. Transfer hummus to a serving bowl and top with charred corn, cotija cheese, chopped cilantro, a drizzle of olive oil, and a sprinkle of chili powder.
- Serve with tortilla chips, pita, or fresh veggies.
Notes
- You can substitute feta cheese for cotija if unavailable.
- For extra heat, add a pinch of cayenne to the hummus.
- This can be made a day in advance and stored in the fridge.
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
