Crunchy, creamy, lip-smacking healthy sandwich.
Remove the husk and silk from the corn. On a medium flame, grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes.
Cool slightly. Place a small bowl inside a larger bowl. Place one end of the cob on the inverted, smaller bowl. Then, using a sharp chef's knife, cut downward, as close to the base of the kernels as possible. Rotate the ear of corn, and repeat the cut until all the kernels have been removed.
Combine with green chili, salt, and lime juice. Set aside.
Combine all the ingredients together in a small bowl. Taste and adjust for salt.
Snap off the stalk, wash, dry and keep aside.
Toast the bread with a little olive oil. Layer one toasted bread slice with coleslaw, roasted corn, and spinach. Close with the other slice.