Thanks to Michael Pollan, many of us know that corn is America’s #1 crop.
We also know that corn is versatile: it can lend itself to recipes sweet or savory, healthy or indulgent: cornbread, chile corn chowder or sweet corn balls. It pairs especially well with a lot of really fresh, great ingredients including my favorite combination: basil.
Even though it’s often eaten plain on the cob alongside cookouts or clambakes. Decorated with butter, salt and pepper, corn on the cob is a great summer treat, but a creative cook – no, a creative eater, will get a lot of mileage out of corn beyond the cob.
Corn Dip with Tomatoes and Basil
What you need:
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) for serving
What you do:
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.