Title: Corn-Salsa Pita Sandwiches
Categories: Sandwich
Yield: 6 Servings

---------------------------------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 tb Lime juice
2 tb Chopped onions
1 Clove garlic; minced
1 ts Chili powder
1 ts Ground cumin
1/2 ts Sugar
1/4 ts Salt
1/4 ts Cayenne pepper

From: LD Goss

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
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 3/4 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.

EAT-L Digest 14 July 96

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