Mexican Corn Salad

• 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

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

fresh corn kernels, red onion, green pepper, parsley, sour cream, beef broth, red wine vinegar, mayonnaise, salt, tomato, bacon, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1043720 (may not work)