The locavore movement is conquering a new frontier: the freezer. F&W's Justin Chapple uses frozen sweet corn from Gill's Farm in Hurley, New York, to create this cheesy, slightly spicy dip.

Christine Quinlan
Updated May 23, 2017

The locavore movement is conquering a new frontier: the freezer. Companies like New York's Hudson Valley Harvest (hv-harvest.com) are working with local growers to pick and quickly freeze produce, usually within 24 hours, for sale throughout the year to restaurants and at markets. F&W's Justin Chapple uses frozen sweet corn from Gill's Farm in Hurley, New York, to create this cheesy, slightly spicy dip.

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