Green Salad with Roasted Corn

1 cup fresh or thawed frozen corn kernels
3 Tb. fresh lime juice
1 tsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1 small head Bibb lettuce, torn into bite sized pieces
1/2 small head romaine, torn into bite sized pieces
1/2 Avacado, pitted, peeled, and chopped
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved

Preheat oven to 425. Spray large rimmed baking sheet with nonstick spray. Spread corn on baking sheet and roast, stirring twice, until lightly browned 25 minutes. Let cool slightly. Whisk together lime juice, oil, salt and pepper in a large bowl. Combined rest of the ingredients. Toss with dressing and corn. (I've used light raspberry vinaigrette instead of other dressing)