Corn and Cashew Hummus

The original recipe (clipped from a Korean newspaper) called it corn mayonnaise. We prefer it thicker, like a hummus. Hearty and somewhat sweet, this is great as a dip. It's also tasty as a spread on sandwiches!

Ingredients

• 2 cups corn kernels, thawed if frozen
• 1 cup cashews
• 1 teaspoon lemon juice, or more to taste
• 0.25 teaspoon salt
• 0.25 teaspoon onion powder
• 0.25 teaspoon garlic powder

Steps

1. Place corn, cashews, lemon juice, salt, onion powder, and garlic powder in a blender and blend until smooth and creamy, about 1 minute.