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, 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.