CONFETTI CORN SALAD

CONFETTI CORN SALAD image

Yield 6 servings

Number Of Ingredients 12

8 ears fresh corn or one 16-ounce package frozen whole kernel corn
1/2 cup chopped green pepper
2 tablespoons chopped red onion
1 tablespoon snipped parsley
1/3 cup mayonnaise
2 tablespoons dairy sour cream
1/2 teaspoon instant beef bouillon granules
1 tablespoon red wine vinegar
1/4 teaspoon salt
dash pepper
4 slices bacon
Bibb lettuce leaves (optional)

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.