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Recipe: Corn Dip With Tomatoes and Basil

Martha Stewart
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Corn Dip With Tomatoes and Basil

Martha Stewart Living, July 2006


Makes about 1¾ cups
Serves 4


  • 1¾ 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
  • ¼ 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, tofu, lime juice and salt in a food processor; season with pepper.

3. Transfer to a serving bowl, and stir in remaining corn mixture, the tomatoes and basil. Serve with chips.

Grow your own corn with MSL Corn Seeds!

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