- 1 3/4 cups fresh corn kernels (from two ears) or frozen kernels
1/3 cup plain soymilk
1/3 cup tofu (I used super extra firm)
Juice from half a lime
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
- Cook corn and soymilk in a skillet over medium-high heat until corn is tender, seven to nine 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. Dip can be refrigerated in an airtight container up to one day.
Makes six servings.
- Dips, Appetizers
- North American