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.


  • 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



Mix all ingredients then chill for at least 30 minutes before serving.