wholeliving

Corn Dip with Tomatoes and Basil

In-season ingredients (tomatoes, corn, and basil) are the heart of a lime-spiked dip; tofu -- low in saturated fat and cholesterol-free -- makes it creamy.

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Martha Stewart Living, July 2006
  • 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

  1. Cook corn and milk in a skillet over medium-high heat until corn is tender, 7 to 9 minutes. Let cool completely.

  2. 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.

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