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This recipe is great for shalosh seudos as well as your next barbecue. Double the roasted corn if you want something delicious and healthy to snack on all Shabbos long.
15 ounces canned corn, such as Gefen (or fresh)
1 tablespoon olive oil
1 teaspoon salt plus more to taste, divided
1/2 teaspoon black pepper plus more to taste, divided
1 teaspoon chili powder
1 teaspoon garlic powder
1 and 1/2 teaspoons smoked paprika
1/4 cup pickle juice
1/2 cup mayonnaise
1 teaspoon mustard
1 teaspoon parsley
1 teaspoon dill
1 cube Gefen Frozen Garlic
8 ounces romaine lettuce
1 red pepper, diced
5 mini gherkins, such as Gefen, diced
1 purple onion, diced
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.
Styling and photography by Mirel Freylich
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