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Corn Hummus (Elote Inspired)

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Ingredients

Roasted Corn Hummus

  • 2 cups roasted corn kernels
  • 4 cups cooked chickpeas garbanzo beans
  • 2 tbsp roasted garlic
  • 1 tbsp toasted sesame seeds or 2 tbsp 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 extra virgin 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

How to Roast the Corn

  • Grill the corn with the husks still on over medium-high heat until the husks are deeply browned and the corn is tender, about 8 to 10 minutes. Leaving the husks on allows the corn to steam in its own moisture while developing a subtle smoky flavor.
  • If you don't have a grill, roast the corn on a sheet pan in a 400°F oven for 8 to 10 minutes, or until the husks are well browned and the corn is fully cooked.
  • Allow the corn to cool completely before trimming the stem end, removing the husks, and slicing the kernels from the cob.

Roast the Garlic

  • Place the peeled garlic cloves into a small baking dish or loaf pan and cover completely with neutral oil, such as rice bran oil.
  • Cover tightly with foil and roast at 375°F for about 30 minutes, or until the garlic is completely soft and lightly golden.
  • Allow the roasted garlic to cool before using. Reserve both the roasted garlic and the garlic-infused oil for the hummus. The extra garlic oil can be refrigerated and used in other recipes.

Prepare the Garnishes

  • Thinly slice the scallions and place them in a bowl of ice water.
  • Remove the core from the jalapeños if desired, slice them thinly, and place them in the ice water as well.
  • Let the vegetables soak until crisp, then drain thoroughly and pat dry before serving.

Make the Roasted Corn Hummus

  • Add the roasted corn, cooked chickpeas, roasted garlic, toasted sesame seeds (or tahini), lime juice, kosher salt, extra virgin olive oil, and ice cubes to a food processor.
  • Blend until smooth, slowly drizzling in the reserved roasted garlic oil or additional olive oil while the processor runs until the hummus reaches a thick, creamy consistency.
  • Taste and adjust the seasoning with additional kosher salt or fresh lime juice as needed.

Warm the Pita

  • Warm the pita bread in a hot skillet until lightly blistered and heated through.
  • Brush generously with extra virgin olive oil and sprinkle with za'atar while still warm.

Assemble the Roasted Corn Hummus

  • Spread the roasted corn hummus onto a shallow serving platter or bowl.
  • Top with the crispy scallions, sliced jalapeños, fresh cilantro, grilled corn or grilled baby corn, crumbled queso fresco, and a light dusting of chili powder.
  • Finish with a generous drizzle of extra virgin olive oil and a squeeze of fresh lime juice.
  • Serve immediately with warm za'atar pita.

Notes

Roasting the corn in its husk concentrates its natural sweetness while adding a subtle smoky flavor that makes this roasted corn hummus stand out. During peak summer corn season, this simple technique creates a much richer flavor than boiling the corn.
If you have tahini on hand, it will give the hummus a more traditional flavor. If not, toasted sesame seeds are an excellent substitute and add a similar nutty richness.
Don't skip the ice cubes when blending. This restaurant technique helps whip the hummus into a lighter, smoother texture while creating a stable emulsion with the olive oil.
The roasted garlic oil is just as valuable as the garlic itself. Blend some into the hummus for extra richness, then save the remaining oil for roasted vegetables, grilled bread, potatoes, or salad dressings.
Always taste the hummus just before serving. The sweetness of fresh corn varies throughout the season, so you may need to adjust the salt or lime juice to create the perfect balance.