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Corn-Salsa Pita Sandwiches

--- 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

* 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.

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