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Chipotle Grilled Corn, Almond & Berry Salad

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For the corn:

  • 2 ears of corn, husk and silk removed
  • 1 T extra virgin olive oil
  • ¼ tsp chipotle powder
  • ¼ tsp kosher salt

For the almonds:

  • ½ cup whole almonds
  • 1 tsp extra virgin olive oil
  • ¼ tsp chipotle powder
  • >Pinch of kosher salt
  • 6 oz California Giant blackberries
  • 6 oz California Giant raspberries
  • 2 cups arugula (if cannot find arugula, can use baby kale, spinach, or no lettuce at all!)


  1. Pre-heat a grill on high
  2. Mix the olive oil, chipotle powder, and salt together>
  3. Rub the olive oil mixture all over the ears of corn
  4. Grill all sides of the corn until slightly charred and the kernels are tender
  5. Set aside and let cool
  6. Toss the almonds in the olive oil, chipotle powder, and a pinch of salt
  7. Toast in the oven at 350 degrees for approximately 10 minutes or until golden brown
  8. Set aside and let cool
  9. Once cool, lightly chop the almonds, but keep them pretty chunky
  10. Take the corn and stand it up on a cutting board.  Using a chef’s knife, slice the kernels off of the sides of the ear of corn.  *I take it off in 4 cuts, one each side of the corn that will leave you with a squared off corn cob.
  11. Put the kernels in a medium mixing bowl and toss with chopped almonds, berries, and arugula.  Can eat at room temperature or chill till cold.
prep time
total time
CALORIESper serving
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30 minutes
45 minutes
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