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Chipotle Grilled Corn, Almond & Berry Salad

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Prep Time30 min
Serves2

Smoky chipotle charred corn and toasted almonds meld with fresh berries for a salad that even the kids will love!

Chipotle Grilled Corn, Almond & Berry Salad

INGREDIENTS

    For the Corn:

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

    • For the Almonds:

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

DIRECTIONS

      • Pre-heat a grill on high.
      • Mix the olive oil, chipotle powder, and salt together.
      • Rub the olive oil mixture all over the ears of corn.
      • Grill all sides of the corn until slightly charred and the kernels are tender.
      • Set aside and let cool.
      • Toss the almonds in the olive oil, chipotle powder, and a pinch of salt.
      • Toast in the oven at 350 degrees for approximately 10 minutes or until golden brown.
      • Set aside and let cool.
      • Once cool, lightly chop the almonds, but keep them pretty chunky.
      • 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.
      • 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.
Chipotle Grilled Corn, Almond & Berry Salad

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Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!