While doing Sprout's Farmers Market programs, this was one of the fan favorites. Try this at your home as well. The lemon juice can be exchanged for lime juice and add 1/8 teaspoon of cayenne pepper can be added for that southwest flare.
Kosher salt and pepperto taste (1/2 as much pepper to salt)
2cupshalved cherry tomatoes
4scallionsfinely chopped
2cupsarugula or baby spinachpacked and chopped
Lemon Dressing:
1lemonjuiced
4tablespoonsolive oil
Salt and freshly ground black pepper
1teaspoonsmoked paprika
1teaspoononion powder
2tablespoonagave syruplocal honey or maple syrup
Instructions
Preheat grill or broiler to medium heat.
Rub corn with 2 tablespoons of canola 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, scallions, and arugula or spinach. In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and sweetener of choice-honey, agave or maple syrup.
Toss the salad with the dressing and serve at room temperature.
