Corn Dip with Tomatoes and Basil

I was at a potluck affair this weekend when I ate this dip.  There were about 4 of us standing around the dip & chip bowl trying to discern what was in it.  We tasted something sweet and something citrusy but none of us could identify what it was.  I asked the person who brought the dip and she informed me the sweet was fresh corn and the citrus was lime.  In addition there was basil, tomatoes and tofu which is what made the dip creamy.  Gluten and fat free and delicious.

So I went home, looked it up and discovered it was a Martha Stewart recipe from 2006.  I couldn’t believe I hadn’t experienced it before.  I decided to modify it a little and bump up the flavor profile with a little Chipotle Pepper and lime zest in addition to the lime juice.  The result was magnificent and this will become my go to dip, for awhile anyway.



2 cups fresh corn kernels (cut from 3 ears) or frozen kernels

1/3 cup low fat milk

2/3 cup silken tofu

1 chipotle pepper w/ adobo sauce

8 cherry tomatoes, quartered

1/3 cup fresh basil leaves, thinly sliced

1/4 tsp. salt

zest and juice of 1 lime


1.  Cook corn and milk in a skillet over medium heat until corn is tender and milk has

been absorbed, 7 to 9 minutes.  Be careful not to burn corn.  Let cool completely.

2.  Puree cooled corn mixture, tofu, lime zest & juice, chipotle pepper w/ adobo sauce,

tomatoes, basil, and salt until smooth.  Transfer to serving bowl.  Serve with corn

chips or fresh vegetables.

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






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