Corn Hummus (Elote Inspired)

Why You’ll Love This Recipe

I grew up in South Texas waiting for the elote truck to roll through the neighborhood. The second I heard that bell, I’d run outside with whatever money I had in my pocket because I knew I was about to eat one of my favorite snacks.

Years later, after making thousands of batches of hummus while working at Palace Kitchen in Seattle, I started wondering what would happen if those two worlds collided.

Turns out they belong together.

Instead of relying on tahini alone, this hummus gets most of its personality from sweet roasted corn, mellow roasted garlic, fresh lime juice, grassy olive oil, and just enough toasted sesame to give it that classic hummus flavor. Finished with queso fresco, cilantro, scallions, jalapeños, chili powder, and plenty of olive oil, it eats like an elote in hummus form.

Honestly, I think this is my favorite hummus I’ve ever made.

Ingredients

Roasted Corn Hummus

• 2 cups roasted corn kernels
• 4 cups cooked chickpeas (garbanzo beans)
• 2 tablespoons roasted garlic (about ¼ cup cloves before roasting)
• 1 tablespoon toasted sesame seeds (or substitute 2 tablespoons tahini)
• Juice of 1 lime
• Kosher salt, to taste
• ⅓ cup extra virgin olive oil
• About 1 cup ice cubes
• Roasted garlic oil or additional olive oil, as needed while blending

For Serving

• Warm pita bread
• Extra virgin olive oil
• Za’atar
• Thinly sliced scallions
• Thinly sliced jalapeños
• Fresh cilantro leaves
• Grilled corn or grilled baby corn
• Crumbled queso fresco
• Chili powder
• Fresh lime wedges

Instructions

Roast the Corn

I grilled my corn with the husk still on using my Kasai Nano grill. Leaving the husk on lets the corn steam in its own moisture while picking up a little smoky flavor.

No grill? No problem.

Place the corn directly onto a sheet pan and roast it in a 400°F oven until the husks are deeply browned and the corn is cooked through, about 8 to 10 minutes.

Let the corn cool completely before trimming the bottom with a knife and peeling away the husk. Slice the kernels from the cob and set them aside.

Roast the Garlic

I’ve made this on my channel dozens of times.

Technically, this isn’t true confit since garlic isn’t cooking in its own fat, but that’s what everybody calls it.

Add about 1 cup peeled garlic cloves to a small metal pan and pour in enough rice bran oil to completely cover them, roughly 2 cups.

Cover tightly with foil and roast at 375°F for about 30 minutes, or until the garlic is completely soft and golden brown.

Cool uncovered before using. The garlic and the oil will both keep in the refrigerator for future recipes.

Crisp the Garnishes

Slice the scallions very thin and place them into ice water.

Do the same with your thinly sliced jalapeños after removing the core with an apple corer.

The ice water makes both vegetables noticeably crispier while taking a little bite out of the jalapeño heat.

Before serving, spin or pat everything dry with paper towels.

Blend the Hummus

Into a food processor combine:

• 2 cups roasted corn
• 4 cups cooked chickpeas
• 2 tablespoons roasted garlic
• 1 tablespoon toasted sesame seeds
• Juice of 1 lime
• Salt to taste
• ⅓ cup extra virgin olive oil
• About 1 cup ice cubes

Blend until smooth.

While the processor is running, slowly drizzle in some of the reserved garlic oil if you have it. Otherwise, continue adding olive oil until the hummus reaches a thick, creamy consistency.

Taste and adjust with more salt or lime juice as needed.

The ice helps create a lighter, creamier texture while emulsifying the olive oil into the hummus.

Warm the Pita

Warm pita bread in a hot skillet until lightly blistered.

Brush generously with olive oil and sprinkle with za’atar while still warm.

Alt text: Warm pita brushed with olive oil and sprinkled with za’atar.

Assemble

Spread the hummus onto a shallow serving bowl.

Top with:

• Thin jalapeño slices
• Crispy scallions
• Fresh cilantro
• Grilled corn or baby corn
• Crumbled queso fresco
• Chili powder
• A generous drizzle of extra virgin olive oil
• Fresh lime juice

Serve immediately with warm pita.

Chef’s Notes

• Roasting the corn inside the husk keeps it sweeter and more intensely corn flavored than boiling it.
• If you have tahini, use it. If you don’t, toasted sesame seeds actually work surprisingly well.
• Don’t skip the ice cubes. They help whip the hummus into a lighter, creamier texture.
• The roasted garlic oil is liquid gold. Blend some into the hummus and save the rest for vegetables, bread, or roasted potatoes.
• Taste at the very end. Corn sweetness varies throughout the season, so the amount of salt and lime you need will change.

Frequently Asked Questions

Can I use frozen corn?

Yes. Roast it first on a sheet pan until browned before blending.

Can I make this ahead?

Absolutely. It tastes even better after a few hours in the refrigerator.

Can I use canned corn?

Fresh roasted corn will always have the best flavor, but canned corn works if it’s drained well and roasted first.

Is tahini required?

No. Toasted sesame seeds work surprisingly well if you don’t have tahini on hand.

How long does it keep?

Store covered in the refrigerator for up to 5 days.

Storage

Transfer the hummus to an airtight container and refrigerate for up to five days. Before serving again, let it sit at room temperature for about 20 minutes and stir in a drizzle of olive oil if it has tightened up.