¼cup(28g)vegan cotija style cheeseI used Kite Hill Ricotta to mimic
2tablespoons(1g)chopped fresh cilantro
Pinchpaprika
Flaky sea salt
Instructions
Place the beans, sour cream, garlic, lime zest and juice, and one tablespoon of the oil in a food processor. Blend until smooth and transfer to a serving bowl.
Heat the butter in a large skillet over medium heat. Once hot, add in the corn and cook for 1-2 minutes, just until hot. Sprinkle with Kosher salt.
Top with hummus with the remaining olive oil, corn, sliced serrano, cotija cheese, cilantro, paprika, and additional flaky sea salt. Serve immediately.