Tomato Basil & Corn Dip


3 cups frozen organic corn

16 cherry tomatoes, quartered

1/3 cup basil, chopped

1 tbsp lime juice

3/4 cup coconut milk

1 1/2 tbsp cornstarch

1 cayenne pepper, minced

1 tsp sea salt

1/2 tsp black pepper

2 tbsp extra virgin olive oil

  • Over medium heat, cook cayenne pepper in olive oil for 1 minute.  Add corn and cook on medium heat for 10 minutes
  • Meanwhile, in a small saucepan, whisk cornstarch together with coconut milk.  Cook on medium heat for approximately 8 minutes, until mix begins to thicken
  • Remove from heat and whisk again, the let stand for at least 10 minutes
  • In a food processor, mix 1 3/4 cups of corn, coconut milk mix, salt and pepper in a food processor and pulse until chunky
  • Combine corn puree in a large bowl with the remaining corn, basil and tomatoes and mix well

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