Corn and Tomato Dip

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Another Martha Stewart dip, and I loooooooove this one. The way I made it is totally unhealthy but that’s kind of the point and it’s amazing. I can totally see myself just sitting down on a late summer afternoon with a bag of tortilla chips and just eating the whole thing for a meal. And then having to roll myself away from the table. Or dying. But what a good way to go. I doubled the amounts I found in the original recipe to fit the food I had and used cream cheese instead of silken tofu because silken tofu is gross and hard to find around here. You can use whatever you prefer.

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Start with some earsĀ of fresh corn. I used five here, bought from the grocery store as our corn season has only just begun in Ontario. Use a knife or a special corn-kernel-scraping tool (whatever they’re called) to get all the kernels off the corn and into a pot.

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Pour in 1 cup 2% milk and heat over medium-high, stirring occasionally, until the corn is nice and tender. Let that cool for a bit.

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Meanwhile, grab a giant bunch of basil (any colour) out of your garden and start slicing that up.

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Grab as well some cherry tomatoes, about 16, and quarter those.

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Plop those in a bowl until you’re ready for them.

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In the bowl of a food processor, plop 1 250g package plain cream cheese, 2 tablespoons fresh lime juice, a few pinches of salt, some pepper, and about 2/3 of your corn-milk mix. Buzz that until it’s mostly smooth and uniform.

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Transfer the contents of the food processor to a bowl and mix in the rest of the milk-corn stuff, together with the sliced basil and quartered tomatoes. Serve with chips and enjoy!

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