Corn Dip with Tomatoes and Basil
- 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)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, fresh leaves (1/3 cup)
- Cherry tomatoes (8)
- Corn, fresh (1 3/4 cups)
- Cooking & Baking
- Pepper, Freshly ground (1)
- Salt, coarse (1/4 teaspoon)
- Snacks
- Corn chips, baked white (3 cups)
- Drinks
- Lime juice, fresh (1 tablespoon)
- Dairy
- Milk, 2 percent (1/3 cup)
- Refrigerated
- Silken tofu (1/3 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published August 11, 2011 (1 year ago).
2 people saved this recipe.
