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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


  • 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


  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 (5)

(5 from 3 votes)
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Christopher & Tammara3 months ago
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Has this been tried as a soup? It looks amazing!

Belinda Hart6 months 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 Hall4 months ago
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How many calories in one Tbsp?

Lynn Sargent6 months ago
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I really enjoyed this!

Jerel and Carol Engel7 months ago
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Love it

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

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