Corn Dip With Tomatoes And Basil

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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)

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