Preheat oven to 350℉. Leave the husks on the corn and cut off the strings at the end, if any. If outer husks are dirty, just take off those pieces but leave most of the husks on.

Cover a baking sheet with aluminum foil. Lay the three ears of corn on one side and spread the potatoes out evenly on the other side. (See picture below.)

Drizzle the olive oil over the potatoes and sprinkle the seasonings on top. (Smoked paprika, salt and pepper) Using your hands, gently toss the potatoes in the olive oil and seasonings.

Place the baking sheet in the oven and bake at 350℉ for 20 minutes. Remove from oven and rotate each ear of corn and gently stir the potatoes.

Cook for another 15-20 minutes. Potatoes should be soft when poked with a fork. Remove from oven and let cool for about 5 minutes.

While the potatoes and corn are cooling, you can make the dressing. In a medium-sized serving bowl, add all the dressing ingredients and stir until mixed well.

Once potatoes and corn have cooled a bit, remove the husks from the corn. They should come off super easy! If there's any string stuck to the corn, you can gently rinse it under cool water to help get them off. Using a sharp knife, cut the kernels off the corn and transfer to the bowl with the dressing.

Next add the potatoes, chopped spinach and diced onion to the bowl. Gently stir until everything is combined. You can enjoy this warm or chilled.

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