Drain the corn and pat it dry with paper towel, mash it in a mixture of paprika flour, curry salt and pepper. Spread the corn in a baking dish covered with baking paper and sprinkle with a drizzle of oil. Bake at 180°C for 15 minutes until lightly browned. Meanwhile, wash the lettuce and cut it into strips and place it in a bowl, add the arugula, apple cut into sticks, chopped almonds, and roasted corn. Prepare the dressing by working all the ingredients together and sprinkle over the salad, toss and serve.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”