This is a recipe that Nana came back with after visiting Israel. She often serves it when we celebrate Passover, and it is so refreshing to eat on a hot Texas summer day. Most of her other recipes with corn are delicious during colder months, but you can try them out any time of the year:
creamed corn,
squash and cornbread casserole, and
corn chowder.
Ingredients
- 4 cups corn
- ½ cup diced dill pickles
- ½ cup diced cucumbers
- ¼ cup chopped green onion
- 2 tablespoons dill weed
- 3-4 tablespoons mayonnaise
Instructions
Mix all ingredients then chill for at least 30 minutes before serving.
