- Preheat grill to medium-high.
- Brush corn with 1 teaspoon oil. Grill, turning occasionally, until some kernels are slightly charred, 8 to 10 minutes. Cut the kernels from the cobs.
- Meanwhile, whisk the remaining 3 tablespoons oil, vinegar, chili sauce, miso, garlic and salt in a large bowl. Add spinach, tomatoes, scallions and the corn; toss to combine. Serve topped with cilantro, if desired. Makes 5 servings.
Serving Size: 1 Cup
190 calories; protein 5g; carbohydrates 23g; dietary fiber 4g; sugars 9g; fat 10g; saturated fat 2g; sodium 198mg