Mexican Corn Salad - cooking recipe

Ingredients

3 c. fresh corn kernels, drained and chilled or 2 (10 oz. each) pkg. frozen corn, thawed, drained (uncooked) or 2 (12 oz. each) cans whole kernel corn, well drained and chilled
1 medium red onion, chopped (about 1/2 c.)
1/2 c. diced green pepper
1 Tbsp. finely chopped parsley
1/4 c. sour cream
1/4 c. beef broth
2 Tbsp. red wine vinegar
1/2 c. mayonnaise
salt and pepper to taste
1 tomato, diced
4 slices bacon, cooked and crumbled
chopped green onions

Preparation

In large bowl, mix corn, red onion, green pepper and parsley. In small bowl, whisk together sour cream and broth.
Add vinegar; whisk to blend.
Whisk in mayonnaise; beat until light and frothy. Toss cream mixture, salt and pepper with vegetable mixture. Chill.
When ready to serve, garnish with tomato, bacon and green onion.
Makes about 8 servings.