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)
