There are a boatload of produce places in the Orondo area north of Wenatchee, WA. One of my favorites is the slightly tourist-trappy Orondo Cider Works, a few miles north of town. The red barn just off the highway is chock-a-block with goodies, mostly focused around apples, but they also do a pretty darn amazing corn salsa. Since I am an infrequent visitor to OCW, I took it upon myself to reverse engineer their recipe by carefully examining (with my mouth!!) the ingredients found within. Here is the recipe for a double batch.That’s about 2 of your standard salsa containers. Keep in mind that this salsa is particularly perishable, not that it will stick around very long. At OCW, they sell Juanita’s chips in the red and green package, and these are particularly yummy with this stuff.
NOTE: Don’t use fresh corn to make this–it comes out too sweet. Go with frozen.
OCW Corn Salsa
1 cup corn,
either fresh or frozen organic
2/3 sweet onion
1 red onion
1/2 red bell pepper
1/2 green bell pepper
1 clove garlic
1T grapeseed oil
8 leaves basil
salt/ Yucateco green hot sauce to taste
I did this with fresh corn this time and it was WAY too sweet. Use a good organic frozen corn for the proper result.
you forgot the red & green peppers!
Thanks Adam–I just saw this comment 2 years later. I’ve modified the recipe.