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)

Directions

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.