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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.

  • Servings: 4
  • Yield: Makes about 1 3/4 cups

Photography: Elizabeth Watt

Source: Martha Stewart Living, July 2006


  • 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)


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

  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.

Reviews Add a comment

  • sara_h
    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.
  • kirsten_cole
    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!
  • ghaydaa
    13 JUN, 2010
    I will try this recipe to verfy our dinnar thank you
  • ManicCat
    28 JUL, 2009
    I'm excited to try this recipe.
  • ManicCat
    28 JUL, 2009
    I'm excited to try this recipe.
  • Zared
    1 SEP, 2008
    delicious and nutritious, thanks
  • MS10702140
    22 AUG, 2008
    Softened neufatchel cream cheese or lowfat cottage cheese.
  • bug32
    6 AUG, 2008
    I don't have any tofu on hand. What is a good substitute?