Chipotle Grilled Corn, Almond & Berry Salad

Name: Chipotle Grilled Corn, Almond & Berry Salad
Prep time: 30 min
Yield: 2
Ingredients: 2 ears of corn, husk and silk removed; 1 tablespoon extra virgin olive oil; ¼ teaspoon chipotle powder; ¼ teaspoon kosher salt; 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!)

Prep Time30 min

Serves2

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

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

INGREDIENTS

For the Corn:

For the Almonds:

DIRECTIONS

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