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Mexican Street Corn Hummus

Mexican Street Corn Hummus
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Turn snack time into a fiesta for the senses with this creamy, smoky, sweet, and vibrant Mexican Street Corn Hummus. 

  • Author: Nicole Stover
  • Prep Time: 20
  • Cook Time: 5
  • Total Time: 25 minutes
  • Yield: 4-6 1x
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: American

Ingredients

Units Scale

Mexican Street Corn Hummus

  • 1 cup corn (about 1 ear)
  • 1 jalapeno
  • 15.5 ounces chickpeas drained and rinsed
  • 3 tablespoons lime juice, or more to taste
  • 3 tablespoons tahini
  • Dash Mexican hot sauce, optional
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 garlic clove roughly chopped
  • 2 tablespoons cilantro roughly chopped
  • 2 tablespoons avocado or olive oil
  • 2 ice cubes

Charred Corn Salsa

  • 1 cup charred corn (about 1 ear)
  • 2 tablespoons pickled or raw red onion, diced
  • 2 tablespoons cotija or queso fresco crumbled, plus extra for garnish
  • 1 tablespoon jalapeno finely minced
  • 1 tablespoon cilantro chopped
  • Juice of 1/2 lime
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon chili lime seasoning, plus extra for garnish

Instructions

  1. Prepare your grill for direct grilling. Place the corn and 1 whole jalapeno on the hot grates. Rotate every couple of minutes until all sides are charred.
  2. Place the jalapeno in a plastic bag and allow it to steam and cool. Brush off the skin and remove the seeds for less heat if desired. Roughly chop.
  3. Remove the corn kernels from the cobs. You will need 1 cup each for the hummus and the salsa.
  4. Use your thumb and forefinger to pinch off the skins of the chickpeas. Don’t worry if you don’t get the all but try to get most.
  5. Add the chickpeas, 1 cup corn, tahini, seasonings, lime juice, garlic, hot sauce if using, and jalapeno to a food processor along with 2 ice cubes. Blend until smooth and creamy.
  6. Add the cilantro and pulse.
  7. With the processor running, stream in the avocado or olive oil. Blend until smooth and incorporated.
  8. Taste, and adjust seasoning if needed.
  9. To make the salsa stir together all of the ingredients. Taste and add additional seasoning if desired.
  10. To serve, spread the hummus into a serving bowl. Top with the corn salsa, additional cotija, and chili lime seasoning. 

Notes

  1. For the best results allow the hummus to refrigerate for at least an hour before serving. It will thicken up slightly and the flavors will meld.
  2. This will last up to five days refrigerated in an airtight container. For the best texture store the hummus and corn salsa separately. 

Find it online: https://beachgirlgrills.com/mexican-street-corn-hummus/