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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

  • servings: 4
Photography: Elizabeth Watt

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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)

Cook's Note

Dip can be refrigerated in an airtight container up to 1 day.

Directions

  1. Step 1

    Cook corn and milk in a skillet over medium-high heat until corn is tender, 7 to 9 minutes. Let cool completely.

  2. Step 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.

Source
Martha Stewart Living, July 2006

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Reviews (8)

  • 16 Aug, 2010

    This is delicious, but make sure you know your audience. Took it to a potluck last year, and there were too many other chip-dip things competing for attention, and the tofu scared people off. Those brave enough to try it liked it. I'd say the recipe serves more like 6-8.

  • 4 Jul, 2010

    This was delicious. I doubled the recipe and added extra corn to make it more chunky. As a matter of fact I added more tomatoes and basil too. I used frozen white corn and white pepper instead of fresh black pepper to have a consistent color. Turned out great!

  • 13 Jun, 2010

    I will try this recipe to verfy our dinnar
    thank you

  • 28 Jul, 2009

    I'm excited to try this recipe.

  • 28 Jul, 2009

    I'm excited to try this recipe.

  • 1 Sep, 2008

    delicious and nutritious, thanks

  • 22 Aug, 2008

    Softened neufatchel cream cheese or lowfat cottage cheese.

  • 6 Aug, 2008

    I don't have any tofu on hand. What is a good substitute?