Remove the leaves and the corn hair and trim the top and the stem of the corn. Season the corn with salt and olive oil and roast in the oven for 30 to 35 minutes. Turning every 10 minutes or so. I roast the corn directly on the grill and not on a baking tray.
While the corn is cooking make the dressing and set aside.
Cut the cucumber into round slices, about ¼ inch in size
Half the cherry tomatoes.
Once the corn is cooked, leave it to cool. once cooled down completely, then cut corn into round chunks about 1 inch width
Transfer corn, cucumber and tomato into a bowl and pour over the dressing and mix till dressing is fully incorporated.
Serve on a bed of baby spinach. To finish garnish with pickled red onion and coriander sprigs.
Smoked paprika dressing
In a blender add, halved cherry tomatoes, garlic, olive oil, apple cider vinegar, maple syrup, salt and smoked paprika and blend till you have a smooth dressing.