Freshly roasted corn is tossed with tomatoes, peppers, avocado, and a light and tangy citrus dressing to create a side dish that you'll want to have at every outdoor party this summer!
Rub corn with 2 tablespoons of oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool.
Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red bell pepper, scallions, and baby spinach
In a small bowl, prepare dressing by whisking together the lemon and lime juice, olive oil, paprika, onion powder, sugar, salt and pepper.
Toss the salad with the dressing and serve at room temperature.