Creamed Corn and Lemon Dill Salad

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Creamed Corn and Lemon Dill Salad

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  • Creamed Corn
  • 3 Cups corn kernels fresh or frozen without salt
  • 3/4 Cup Low-Fat Milk
  • 1 TBSP Corn Starch
  • Dash of Salt
  • Lemon Dill Salmon
  • 1 pkg Salmon 16 ounces
  • 1 Lemon sliced
  • Fresh Dill


  1. Place two cups of corn, milk, cornstarch, and salt into a blender; blend until smooth.
  2. Transfer the puree into a medium saucepan, and add the remaining one cup corn.
  3. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender; 5-7 minutes.
  1. Place Salmon in tin foil or parchment packets with lemon slices and fresh dill. Close packet.
  2. Broil at 450 Fahrenheit for approximately 12 minutes.
Creamed Corn and Lemon Dill Salad
Nutrition Facts
Creamed Corn and Lemon Dill Salad
Amount Per Serving
Calories 305 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Sodium 414mg 17%
Total Carbohydrates 24g 8%
Sugars 10g
Protein 26g 52%
* Percent Daily Values are based on a 2000 calorie diet.