Loaded Southwestern-Style Spicy Hummus

Cut red onion in half. Thinly slice one half and set aside. Dice the remaining half.

In a large skillet, heat some olive oil over medium heat. Add diced onion and sauté until translucent, 5 minutes. Add corn kernels, cumin and cayenne. Cook, stirring occasionally, until corn is slightly caramelized, 3 more minutes. Season lightly with salt and set aside.

Transfer hummus to a serving bowl or platter and scatter the corn mixture on top, followed by the tomatoes and queso fresco. Season with more salt, cayenne pepper, and a drizzle of olive oil. Garnish with cilantro leaves and serve with lime wedges and corn tortillas.