Corn-salsa pita sandwiches
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ears of corn | |
| 1½ | cup | Shredded red cabbage |
| 1 | Green bell pepper -- | |
| Chopped | ||
| 1 | Tomato -- chopped | |
| 6 | Bacon slices -- cooked | |
| 6 | Pitas | |
| 1½ | cup | Cheddar cheese -- shredded |
| 1 | cup | Sour cream |
| 3 | tablespoons | Lime juice |
| 2 | tablespoons | Chopped onions |
| 1 | Garlic clove -- minced | |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper |
Directions
SANDWICHES
SALSA
* Only fresh corn will make this sandwich taste its very best, but use well-drained canned corn if necessary.
SALSA: Mix all the salsa ingredients well and chill.
SANDWICHES: 1. 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. 2. Remove corn from water, drain, and cut corn from cob. 3. Combine finely shredded cabbage, green pepper, tomato and cooked crumbled bacon in a large bowl. Stir in ¾ cup of the salsa mix, blending well. 4. Cover and chill mixture. When ready to serve, fill pita bread with corn mixture, top with remaining salsa and shredded cheese.
Recipe By : Jo Anne Merrill