Prepare the vegetables

• Chop the iceberg lettuce and place it in a large bowl.
• Dice the cucumbers, halve the cherry tomatoes and finely slice the red onion.
• Chop the parsley and drain the canned corn.

Make the dressing

• In a bowl, combine the sour cream, salt, black pepper, garlic powder, lemon juice and grated parmesan.
• Whisk until smooth and creamy.

Assemble the salad

• Add the cucumbers, cherry tomatoes, red onion, corn and parsley to the lettuce.
• Drizzle with olive oil and sprinkle with salt and paprika.
• Toss well, then serve with the dressing.