When I was growing up, corn on the cob was a favorite summertime treat in my family. Like other Americans, we ate it boiled in water, spread with butter and sprinkled with salt.

I never had corn in a salad until I moved to Israel and tasted corn salad with mayonnaise. It was made with canned corn and flavored with chopped pickles. The combination sounded odd to me, and I was surprised that I liked it.

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