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  • Makes 1 cup
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This creamy dressing gets its richness from pureed corn. It’s as tasty over greens as it is mixed into potato salad or macaroni salad. Look for golden corn niblets in the freezer aisle: They are less sweet than other varieties.

By Darshana Thacker Wendel,

Ingredients

  • 1 10-oz. pkg. frozen golden yellow corn
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped fresh dill
  • 1 teaspoon finely chopped fresh chives
  • 1 teaspoon Dijon-style mustard
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon black salt
  • Freshly ground black pepper, to taste

Instructions

  1. In a blender combine corn and ½ cup water. Cover and blend until smooth. Press mixture through a fine-mesh sieve into a bowl; discard solids.
  2. Whisk the next six ingredients (through salt) into corn mixture. Season with pepper.
  3. Chill, covered, until ready to serve.
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8 Comments

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(4 from 4 votes)
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ixa9 months ago
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Is the corn supposed to be thawed first?

Corny tyler9 months ago
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Am I missing something here? I blended the frozen corn with 1/2 cup water and it’s just frozen slush.. no liquid can be pushed through a seive.. hey?

Christopher & Tammara1 year ago
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Has this been tried as a soup? It looks amazing!

SonOfAChef8 months ago
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I do not recommend this recipe. It has some intrigue, but I had to make so many modifications just to be edible that I eventually gave up on improving it once it was “good enough”.

Belinda Hart1 year ago
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Will it still taste ok without black salt? I don’t think I can get hold of any in time for when I want to make this. Thank you.

Catherine Hall1 year ago
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How many calories in one Tbsp?

Lynn Sargent1 year ago
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I really enjoyed this!

Jerel and Carol Engel1 year ago
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Love it

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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