Chipotle Grilled Corn, Almond & Berry Salad

Kristin | June 8, 2017

You guys, this salad was SO GOOD. The chipotle grilled corn and almonds have just the right smoky flavor, and when combined with the peppery arugula and the juicy berries, this makes for the ultimate summer salad. This would be so easy to whip up for a summer cook out. You could prepare the almonds, berries and arugula in the morning. Then when the grill is going, put the corn on for a few minutes, cut, and serve! Whip up this salad and your cook out guests will be AMAZED with all the summer flavors.

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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!)



  • 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.  *I take it off in 4 cuts, one each side of the corn that will leave you with a squared off corn cob.
  • 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.

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Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.

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