For the peasant corn salad, first loosen the corn kernels from the cobs and boil for about 15 minutes. Drain in a colander and let cool. Cut the chicory into fine rings, skin the beef tomatoes, remove the seeds, dice and place in a larger bowl with the corn kernels and chicory.
Cut the bacon into small cubes, fry in a frying pan until crispy, remove and dab with kitchen paper. Add the bacon cubes to the corn and tomatoes in the dish.
Prepare a marinade from brandy, yogurt, mayonnaise, salt, horseradish, ketchup, pepper, sugar and the finely chopped parsley and pour it over the salad. Let the peasant corn salad soak for a while and bring to the table with fresh white bread.