Corn-Salsa Pita Sandwiches Recipe - Cooking Index
Corn-Salsa Pita Sandwiches Recipe - Cooking Index
| 4 | Sandwiches: - | |
| 1 1/2 cups | 93g / 3.3oz | Corn |
| 1 | Shredded red cabbage | |
| 1 | Green bell pepper - chopped | |
| 6 | Tomato - chopped | |
| 6 | Bacon slices - cooked | |
| 1 1/2 cups | 355ml | Pitas |
| 1 cup | 146g / 5.1oz | Cheddar cheese - shredded- salsa: - |
| 3 tablespoons | 45ml | Sour cream |
| 2 tablespoons | 30ml | Lime juice |
| 1 | Chopped onions | |
| 1 teaspoon | 5ml | Garlic clove - minced |
| 1 teaspoon | 5ml | Chile powder |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1/4 teaspoon | 1.3ml | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| Cayenne pepper |
* 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.
Source:
Jo Anne Merrill
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