lauantai 11. kesäkuuta 2011

Summer corn

Corn Dip with Tomatoes and Basil

Serves 4; makes about 1 3/4 cups
  • 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)


  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, 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. Dip can be refrigerated in an airtight container up to 1 day.


5 kommenttia:

  1. Ha! Great name! Love the picture.

  2. Haha. Hilarious photo and delicious recipe!

  3. Sweet mother of holy jesus christ! The best thing I have tasted in my life. Also props for the beautiful unicorn!