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
Scale
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
