Print This Recipe

Print
Corn Dip with Tomatoes and Basil

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. Return to Healthy Dips Menu

Martha Stewart Living, July 2006 http://www.marthastewart.com/133392/corn-dip-tomatoes-and-basil
4
Rated
80100(5)5
  • Yield Makes about 1 3/4 cups
    Serves 4

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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.