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.
Mexican Street Corn Hummus https://www.threeolivesbranch.com/mexican-street-corn-hummus-2/ April 20, 2017