- Prep-time: / Ready In:
- Makes 1 cup
- Print/save recipe
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.
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
- 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.
- Whisk the next six ingredients (through salt) into corn mixture. Season with pepper.
- Chill, covered, until ready to serve.
Comments (14)
(4 from 8 votes)Sounds delish! I haven’t made it yet but I love corn! I like the idea of savory dressings rather than sweet ones. Using the fresh herbs recommended, I don’t see how this could go wrong. I plan to make it smooth in my Vitamix and not strain the solids.
Not good, had to pour it down the sink even though I really hate to waste food. Sorry. 😔
I added some water to blend all into a smooth dressing (I always eat “whole”, no straining necessary) Then, with a tsp maple syrup, it became a, not exciting but passable salad dressing.
This was bland and uninteresting.
Step one does produce an icy corn mash in my Vitamix blender. I just ignored the pressing and moved to step two which turned it into a beautiful sauce that I love on veggies. Leaving the complete corn kernels in to be practically liquified is a healthier option anyway since they contain fiber. I now have something low fat and tasty to put on my vegetables! Thank you!
Is the corn supposed to be thawed first?
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?
Has this been tried as a soup? It looks amazing!
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".
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.
How many calories in one Tbsp?
yes, it will be fine, just use regular table salt. Remember if you don't use salt with Iodine your Thyroid will be in trouble. Thyroid needs Iodine to Thrive and be well.
I really enjoyed this!
Love it