Name: Corn Dip with Tomatoes and Basil
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)

Corn Dip with Tomatoes and Basil

Recipe by Mackenzie Foster

Servings

servings

Prep timeminutes

Cooking timeminutes

Calorieskcal

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.

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

Cook corn and milk in a skillet over medium-high heat until corn is tender, 7 to 9 minutes. Let cool completely.
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. Dip can be refrigerated in an airtight container up to 1 day.