Corn Dip With Tomatoes And Basil

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 puree 2/3 cup corn mixture, tofu, lime juice and salt in food processor; season with pepper.
• 3 transfer to serving bowl; strain and add remaining corn.
• 4 stir in tomatoes and basil.
• 5 serve with tortilla chips.
• 6 dip can be refrigerated in an airtight container for up to 1 day.