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Corn-Salsa Pita Sandwiches

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsNatrium, Fluorine, Chromium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Sandwiches: -

  2. 1 1/2 cups 93g / 3 1/3oz Corn

  3. 1 Shredded red cabbage

  4. 1 Green bell pepper - chopped

  5. 6 Tomato - chopped

  6. 6 Bacon slices - cooked

  7. 1 1/2 cups 355ml Pitas

  8. 1 cup 146g / 5.1oz Cheddar cheese - shredded- salsa: -

  9. 3 tablespoons 45ml Sour cream

  10. 2 tablespoons 30ml Lime juice

  11. 1 Chopped onions

  12. 1 teaspoon 5ml Garlic clove - minced

  13. 1 teaspoon 5ml Chile powder

  14. 1/2 teaspoon 2 1/2ml Ground cumin

  15. 1/4 teaspoon 1 1/3ml Sugar

  16. 1/4 teaspoon 1 1/3ml Salt

  17. Cayenne pepper

Instructions Jump to Ingredients ↑

  1. * Only fresh corn will make this sandwich taste its very best, but use well-drained canned corn if necessary.

  2. SALSA: Mix all the salsa ingredients well and chill.

  3. SANDWICHES:

  4. 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.

  5. Remove corn from water, drain, and cut corn from cob.

  6. 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.

  7. Cover and chill mixture. When ready to serve, fill pita bread with corn mixture, top with remaining salsa and shredded cheese.

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