In keeping with last night’s corn theme, here is one of my latest recipes utilizing one of my sweet hummus flavors. Since traditional Mexican cuisine marries lime with corn, I conjured up the idea of roasting corn with Coconut Lime Hummus. The recipe is simple:

• 4 Tablespoons Coconut Lime Hummus

• 2 teaspoons extra virgin olive oil or coconut oil

• 2 -3 ears of organic corn

Mix the oil and hummus together. Pull back husks from corn and spread on hummus mixture. Pull husks back over ears and trim any excess husk/silks from the tip of the corn. Roast in a 350 degree oven for about 30 minutes or until kernels are soft when squeezed. You can also grill in the same way over a low flame.