Roasted Corn Salad with Smoked Paprika Dressing

This salad uses corn on the cob and smoked paprika. Therefore, it is a summer salad. 
I love corn but hate the "hassle" of corn on the cob. I know, first world problems. 
Here, you roast the corn and then cut it off the cob. It is perfect!

To make the dressing, all you need is olive oil, chopped garlic, lime, chives, and smoked paprika. If you have a jar sitting around, it makes mixing much easier. If you don't a bowl and a whisk will do just fine.

 Simply add the ingredients and shake!

Roast the corn on a grill or in the burner of a stove.

Cut the corn off the cob.

In a large bowl combine the corn, some spinach, chopped mushrooms, and chopped avocado (optional). Then toss with the dressing and you're done! This is an excellent side dish to BBQ meat, or as a main dish when topped with some chicken. 


Roasted Corn Salad with Smoked Paprika Dressing
Adapted from Sunset Magazine
Serves: 4 as a side dish; Total Time: 20 minutes


For Dressing:

• 1 clove Garlic, minced
• 3 Green Onions, green parts chopped
• 2 limes
• ⅓ cup Olive Oil
• 2 teaspoons Smoked Paprika
• ¼ teaspoon Sea Salt
• ¼ teaspoon  Ground Black Pepper
• ¼ teaspoon Dried Oregano

For Salad:

• 4 ounces Mushrooms, quartered
• about 4 handfuls Spinach (about half a 6 ounce bag)
• 1 handful Cilantro, chopped
• 1 Avocado, cubed
• 1 ear Corn

Mix dressing ingredients in a jar, shake to combine. If you don't have a jar, mix ingredients in a bowl and whisk until combined and set aside. Cover and place in the fridge if serving time is more than an hour after preparation.

To roast corn on the stove top, remove husk and place ear on the burner grate. Turn on burner to high. WARNING the kernels will pop and any "husk hair" will burn. Use grill tongs to turn ear until it is roasted on all sides. On the grill, simply place ears with husks on and heat rotating until husks are charred on all sides. 

Let cool, and then cut kernels off cob by running a knife parallel down the cob. Mix the salad ingredients, and toss with dressing just before serving.