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Mexican Street Corn Hummus

Fast, simple, and easy to make. Perfect as an appetizer or snack.
Prep Time10 mins
Total Time10 mins
Servings: 1 cups



  • 1 can great northern beans drained (approx 15.5 oz) (or garbanzo beans)
  • 3/4 cup corn kernels
  • 1 lime
  • 2 cloves roasted garlic (or raw)
  • 1 Tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 Tablespoons cotija cheese
  • 1 Tablespoon fresh cilantro chopped, optional


  • 1/2 cup corn kernels
  • 2 Tablespoons cotija cheese
  • 1/2 lime
  • 1 Tablespoon fresh cilantro chopped, optional
  • 1 dash cayenne
  • 1 pinch salt


  • In a food processor, combine the beans, 1/2 cup corn kernels (set aside the rest), lime juice, garlic, olive oil, chili powder, and salt. Blend until you reach your desired consistency. Add a little water at a time to thin it out if needed.
  • Season to taste with additional salt, lime, and chili powder.
  • Mix in the 1/4 reserved corn kernels, 2 Tbsp cotija cheese, and 1 Tbsp fresh cilantro. This will give you some chunks of these ingredients throughout the hummus.
  • Make the salsa by combining all of the salsa ingredients in a small bowl. Season to taste with salt, lime, and chili powder.
  • Spoon the salsa mixture on top of the hummus. Chill until ready to serve.


I prefer to serve the hummus cold by refrigerating for at least 30 minutes.
Learn how to make roasted garlic here!  You will want it in your refrigerator at all times :)  You can also use raw garlic which will give it more of a slight spice.