Steps:
- If using fresh corn, with sharp knife, cut corn from cob. Measure 3 cups. In saucepan cook kernels, covered, in small amount of boiling, salted water for 6 to 8 minutes or till just tender. (Or cook the frozen corn according to package directions.) Drain; cool. In a large bowl combine cooled corn, green pepper, onion and parsley. In small bowl combine mayonnaise and sour cream. Dissolve the beef bouillon granules in red wine vinegar; stir into the mayonnaise mixture along with salt and pepper. Toss gently with corn mixture to coat. Cover and chill thoroughly. Just before serving, cook bacon till crisp; drain and crumble. Add bacon to corn mixture and toss. If desired, serve individual portions atop lettuce.
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