Recipe - Corn-Salsa Pita Sandwiches

SANDWICHES
4 Ears of corn
1 One half cup Shredded red cabbage
1 Green bell pepper; chopped
1 Tomato; chopped
6 Bacon slices; cooked
6 Pitas
1 One half cup Cheddar cheese; shredded

SALSA
1 cup Sour cream
3 tablespoon Lime juice
2 tablespoon Chopped onions
1 Clove garlic; minced
1 teaspoon Chili powder
1 teaspoon Ground cumin
One half teaspoon Sugar
One fourth teaspoon Salt
One fourth teaspoon Cayenne pepper

From: LD Goss ldgoss@METRONET.COM

Date: Mon, 15 Jul 1996 14:33:57 0500
Recipe By: Jo Anne Merrill

* Only fresh corn will make this sandwich taste its very best, but use
welldrained 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 57 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 Three fourths 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.

EATL Digest 14 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.