1. In a shallow dish, mix together the flour and garlic powder.
2. In another shallow dish, whisk together the eggs with salt, pepper, and paprika.
3. Dredge each ear of corn in the flour mixture, then dip it in the egg mixture, making sure to coat it completely.
4. Heat a non-stick skillet over medium heat and add enough olive oil to cover the bottom of the skillet. Once the oil is hot, carefully add the corn to the skillet and cook for 2-3 minutes on each side, or until golden brown and tender.
5. Remove the corn from the skillet and let it cool for a few minutes before cutting off the kernels and adding them to a large bowl.
6. Add the goat cheese crumbles to the bowl with the corn kernels and toss well to combine.
7. In another bowl, mix together the chopped lettuce, cherry tomatoes, and red onion.
8. Drizzle the balsamic vinaigrette over the salad and toss gently to coat.
9. Serve the grilled sweet corn and goat cheese salad with a side of crumbled feta cheese.