Corn-Salsa Pita Sandwiches
Ingredients
- Sandwiches:
- 4 ears of corn
- 1 1/2 C. shredded red cabbage
- 1 green bell pepper -- chopped
- 1 tomato -- chopped
- 6 bacon slices -- cooked
- 6 pitas
- 1 1/2 C. cheddar cheese – shredded
- Salsa:
- 1 C. sour cream
- 3 Tbs. lime juice
- 2 Tbs. chopped onions
- 1 garlic clove -- minced
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. cayenne pepper
Directions
For the salsa, mix all the salsa ingredients well and chill. Remove husks from corn, remove corn silk and snap off ends of stalks. Have a pot of salted water boiling rapidly. Drop in corn ears, cover, and cook for 5-7 minutes. Remove corn from water, drain, and cut corn from cob. Combine finely shredded cabbage, green pepper, tomato and cooked crumbled bacon in a large bowl. Stir in 3/4 C. of the salsa mix, blending well. Cover and chill mixture. When ready to serve, fill pita bread with corn mixture, top with remaining salsa and shredded cheese.
