Mexican Roasted Corn Salad With Buttermilk Dressing

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3 tablespoons fresh lime juice

4 teaspoons olive oil, divided

1 1/2 teaspoons ancho chile powder

1/2 teaspoon paprika (regular or smoked)

1/2 teaspoon salt, divided

5 ears shucked corn

1/2 cup low-fat buttermilk, well-shaken

1/4 cup grated Parmesan cheese

1 cup seedless red grapes, halved

6 cups mixed greens

Handful of flowering herbs, such as tarragon flowers, for garnish

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