This Corn Dip with Tomatoes and Basil is a refreshing, creamy, and flavorful snack perfect for any gathering or as a light appetizer. Combining the natural sweetness of corn with juicy tomatoes and aromatic basil, this dip is a delightful and healthy alternative. The addition of silken tofu and milk gives it a smooth texture while keeping it light and nutritious.
Corn Dip with Tomatoes and Basil
Course: AppetizersCuisine: American-inspired6
servings10
minutes150
kcalIngredients
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 to taste
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
- In a blender, combine corn kernels, milk, silken tofu, lime juice, salt, and a pinch of freshly ground pepper. Blend until smooth.
- Transfer the corn mixture to a serving bowl.
- Gently fold in the chopped tomatoes and fresh basil until well combined.
- Serve immediately with baked white-corn chips or refrigerate for up to 1 hour to let the flavors meld.
- Garnish with extra basil or a squeeze of lime juice before serving for added freshness
Notes
- Nutrition Facts (Per Serving):
Fat: 5 g
Saturated Fat: 1 g
Carbohydrates: 20 g
Protein: 4 g
Fiber: 3 g
Sodium: 180 mg
This Corn Dip with Tomatoes and Basil is a quick and easy recipe that brings a touch of summer to any occasion. The combination of fresh ingredients and creamy dip pairs perfectly with baked corn chips for a healthy, flavorful treat that’s sure to impress.
