jalapeño street corn hummus
Shortcut this spicy, summery appetizer with storebought hummus. And don't tell anyone. They'll never know...
Ingredients
- 2 cups plain hummus, homemade or store bought
- 1 large flour tortilla
- 2 ears corn, husked (about 1 cup)
- 2 tbsp butter, melted
- 1/4 cup fresh cilantro, chopped
- 4 oz feta cheese, crumbled
- 2 tbsp lime juice
- 2-3 tsp chili oil, plus more for serving
- 1 tsp smoked paprika
- 1 jalapeño, deseeded and diced
- tortilla chips, pita, and veggies, for serving
chili crisp oil
- 1 cup high-smoke point oil (peanut, canola, sunflower, etc.)
- 2-3 tbsp red pepper flakes
- 2 cloves garlic, minced
- 2 tbsp fresh chives, minced
- 1 tbsp ginger, minced
Instructions
- To make the chili crisp, heat the oil until shimmering. Add the red pepper flakes, garlic, chives, ginger, and a pinch of salt to a heat-proof bowl. Pour the hot oil over the herbs and let sit while you prepare the rest of the dish.
- To make the tortilla bowl, preheat the oven to 425 degrees. Mold the flour tortilla in a medium sized, heat-proof bowl or an 8 inch oven safe skillet. Bake for 6-8 minutes until crispy and golden.
- Heat your grill, grill pan, or skillet to medium heat. Brush the corn with butter and roast 10-12 minutes, turning every 2-3 minutes, until all sides have a nice char. Let cool, then strip the kernels off with a serrated knife.
- To the corn, stir in the cilantro, feta, lime juice, chili oil, and jalapeño. Taste for salt and pepper.
- Spoon the hummus into the tortilla bowl. Top with the roasted corn mixture and drizzle with additional chili oil, as desired. Serve with tortilla chips, pita, and veggies.
Notes
*To make vegan: Brush the corn with oil or vegan butter before roasting, and omit the feta cheese.