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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.

Ingredients: Tomatoes*, Sweet Corn*, Red Bell Peppers*, Onions*, Garlic*, Cilantro*, Sea Salt, Jalapeños*, Citric Acid, and Cumin*.
*Certified Organic

Nutrition Facts: One 8 g serving (2 tbsp.) equals 25 calories, 0 g fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 70 mg sodium, 19 g carbohydrate (2 g fiber, 2 g total sugars), 1 g protein.