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  • Prep-time: / Ready In:
  • Makes 1 cup

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.

Creamy corn dressing

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.

Comments (8)

(4 from 4 votes)
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ixa6 months ago
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Is the corn supposed to be thawed first?

Corny tyler6 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 & Tammara10 months ago
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Has this been tried as a soup? It looks amazing!

SonOfAChef4 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 Hall11 months 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 vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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