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)
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.
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