Corn Dip with Tomatoes and Basil
Author: 
Recipe type: Cooking for a Crowd, Small Plates and Snacks
Prep time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1¾ cups fresh corn kernels (from 2 ears) or frozen kernels
  • ⅓ cup 2 percent milk
  • ⅓ cup silken tofu
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon coarse salt
  • Freshly ground pepper
  • 8 cherry tomatoes, quartered, or 2 medium tomatoes, coarsely chopped
  • ⅓ cup fresh basil leaves, thinly sliced
  • 3 cups baked white-corn chips (6 ounces) for serving
Instructions
  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 ⅔ 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.
Recipe by In Good Taste at https://ingoodtaste.kitchen/corn-dip-tomatoes-and-basil/