Corn-Salsa Pita Sandwiches

Ingredients:

— Sandwiches: —

• 4 ears of corn
• 1 1/2 cups shredded red cabbage
• 1 green bell pepper — chopped
• 1 tomato — chopped
• 6 bacon slices — cooked
• 6 pitas
• 1 1/2 cups cheddar cheese — shredded

— Salsa: —

• 1 cup sour cream
• 3 tablespoons lime juice
• 2 tablespoons chopped onions
• 1 garlic clove — minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions:

* 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.