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 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!)

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.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!