Organic Corn Salsa

I experimented with taking fresh corn and drying it, but it turned out tough and wouldn’t rehydrate quickly. Most of my foods are simply dried. I’ve stayed away from freeze-dried food for a variety of different reasons. I began to think that if I were going to use corn kernels in any of my recipes, they would have to be freeze-dried. Coming up with freeze-dried corn that was organic was no easy feat. Since I don’t happen to have an expensive, fancy freeze-drying machine, I went looking for someone who did. I found a farm in the Midwest with several. He agreed to run a batch of organic corn for me, but given the size of his machine, a “run” needed to be bigger than I thought I could use. So, I started thinking of recipes using corn. My brother suggested corn salsa. Given all the top-quality ingredients I already had on hand, the recipe came together easily.

I like my version better than most bottled varieties. It’s thick and perfect for dipping chips.