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Corn-Salsa Pita Sandwiches

Cuisine: Mexican
Courses: Sandwiches
Serves: 6 people

Recipe Ingredients

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4    Sandwiches: -
1 1/2 cups 93g / 3.3ozCorn
1   Shredded red cabbage
1   Green bell pepper - chopped
6   Tomato - chopped
6   Bacon slices - cooked
1 1/2 cups 355mlPitas
1 cup 146g / 5.1ozCheddar cheese - shredded- salsa: -
3 tablespoons 45mlSour cream
2 tablespoons 30mlLime juice
1   Chopped onions
1 teaspoon 5mlGarlic clove - minced
1 teaspoon 5mlChile powder
1/2 teaspoon 2.5mlGround cumin
1/4 teaspoon 1.3mlSugar
1/4 teaspoon 1.3mlSalt
  Cayenne pepper

Recipe Instructions

* 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.


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.

Jo Anne Merrill


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