Corn Dip With Tomatoes and Basil
"I know this sounds strange, but Mmm. My friend Melissa brought this to a party in the summer. It was a cool treat on a really hot day. Different than any other dip I had ever had. It was gone in a flash!"
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 3⁄4 cups fresh corn kernels (two large ears of corn)
- 1⁄3 cup 2% low-fat milk (or 1% with dash of half & half)
- 1⁄3 cup silken tofu
- 3 teaspoons lime juice
- 1⁄4 teaspoon coarse salt
- pepper
- 8 cherry tomatoes, quartered
- 1⁄3 cup fresh basil leaf, thinly sliced
directions
- Cook corn and milk in skillet over med-high heat until corn is tender. Stir occasionally. Takes about 7 minutes from start to finish. Let cook completely.
- Puree 2/3 cup corn mixture, tofu, lime juice and salt in food processor; season with pepper.
- Transfer to serving bowl; strain and add remaining corn.
- Stir in tomatoes and basil.
- Serve with tortilla chips.
- Dip can be refrigerated in an airtight container for up to 1 day.
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RECIPE SUBMITTED BY
My name is Amy and I live in CT. I love to cook and try new recipes. My kitchen is my favorite room in my house and where I spend most of my time!
Both my parents were always cooking, mom baked and dad did everything except baking. Some of my recipes come from my grandmother, Nell, but have been updated. The rest fly out of my head in the middle of the night...or are things I have seen in magazines, cookbooks and on TV twisted around to my liking. I find it hard to follow a recipe, but I am trying to do that without changing them all the time.
