Creamy Corn Dressing with Dill and Chives

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,


  • 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


  • 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)

Recipe Rating

Your email address will not be published. Required fields are marked *


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.

Terry Hatch

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?

Corny tyler

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 & Tammara

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".

Belinda Hart

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 Hall

How many calories in one Tbsp?

Linda Malnati

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.

Lynn Sargent

I really enjoyed this!

Jerel and Carol Engel

Love it

About the Author

Headshot of Darshana Thacker

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 and follow her on Instagram for more.
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.