1. Combine corn, cucumber, pepper, scallions and pickles.
2. At least 3 hours before serving, mix the dressing ingredients and pour over the salad.
4. Just before serving, add dill to the salad.
For best results, use fresh cooked corn on the cob rather than canned corn. Simply cook" target="_blank">http://kosherfood.about.com/od/sidedishes/r/corncob.htm">cook
corn on the cob. Cool. Scrap off the kernels with a knife.