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In a small pot, add the chickpeas and their liquid, the corn kernels, miso paste, ground cumin and garlic cloves.
Bring the pot to a boil and then simmer for 10 minutes.
Add everything to a blender or food processor and puree until smooth.
Add the salt and tahini paste and blend again to get extra smooth!
In a sauté pan, add your olive oil and turn onto high heat.
When the oil begins to smoke, add your thinly sliced summer squash and fry until light golden brown, then add your corn and saute the corn until golden brown over medium high heat.
Add your garlic and harissa spice and saute for another 2 minutes over medium heat.
Season with salt, parsley, lemon zest and juice and remove from the heat and garnish your corn hummus!