Corn Dip with Tomatoes and Basil
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Martha Stewart Living, July 2006
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Yield Makes about 1 3/4 cups
Serves 4
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Ingredients
- 1 3/4 cups fresh corn kernels (from 2 ears) or frozen kernels
- 1/3 cup 2 percent milk
- 1/3 cup silken tofu
- 1 tablespoon fresh lime juice
- 1/4 teaspoon coarse salt
- Freshly ground pepper
- 8 cherry tomatoes, quartered, or 2 medium tomatoes, coarsely chopped
- 1/3 cup fresh basil leaves, thinly sliced
- 3 cups baked white-corn chips (6 ounces)
Directions
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Cook corn and milk in a skillet over medium-high heat until corn is tender, 7 to 9 minutes. Let cool completely.
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Puree 2/3 cup corn mixture, the tofu, lime juice, and salt in a food processor; season with pepper. Transfer to a serving bowl, and stir in remaining corn mixture, the tomatoes, and basil. Serve with chips.
Cook's Note
Dip can be refrigerated in an airtight container up to 1 day.
This is delicious, but make sure you know your audience. Took it to a potluck last year, and there were too many other chip-dip things competing for attention, and the tofu scared people off. Those brave enough to try it liked it. I'd say the recipe serves more like 6-8.
This was delicious. I doubled the recipe and added extra corn to make it more chunky. As a matter of fact I added more tomatoes and basil too. I used frozen white corn and white pepper instead of fresh black pepper to have a consistent color. Turned out great!
I will try this recipe to verfy our dinnar
thank you
I'm excited to try this recipe.
I'm excited to try this recipe.
delicious and nutritious, thanks
Softened neufatchel cream cheese or lowfat cottage cheese.
I don't have any tofu on hand. What is a good substitute?