Drain corn and dry on a paper towel.
In a large bowl, mix corn with oil, one teaspoon salt, 1/2 teaspoon pepper, chili, garlic, and paprika.
Line a baking sheet with Gefen Parchment Paper. Spread out corn on baking sheet and roast at 400 degrees Fahrenheit until brown, about 20 minutes.
In a small bowl, mix together pickle juice, mayo, mustard, salt, pepper, parsley, dill, and garlic.
Place lettuce in a bowl. Add corn and diced veggies. Drizzle dressing on top.
Directions
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Styling and photography by Mirel Freylich
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