CORN DIP WITH TOMATOES AND BASIL

Corn Dip with Tomatoes and Basil image

Provided by Martha Stewart

Yield Makes about 1 3/4 cups

Number Of Ingredients 9

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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)

Steps:

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

Nutrition Facts : Calories 156 g, Cholesterol 1 g, Fat 3 g, Protein 5 g, Sodium 200 g