Corn-salsa Pita Sandwiches
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sandwich | 6 | Servings | |
INGREDIENTS
| 4 | Ears of corn | |
| 1 1/2 | c | Shredded red cabbage |
| 1 | Green bell pepper, chopped | |
| 1 | Tomato, chopped | |
| 6 | Bacon slices, cooked | |
| 6 | Pitas | |
| 1 1/2 | c | Cheddar cheese, shredded |
| 1 | c | Sour cream |
| 3 | T | Lime juice |
| 2 | T | Chopped onions |
| 1 | Clove garlic, minced | |
| 1 | t | Chili powder |
| 1 | t | Ground cumin |
| 1/2 | t | Sugar |
| 1/4 | t | Salt |
| 1/4 | t | Cayenne pepper |
INSTRUCTIONS
From: LD Goss <ldgoss@METRONET.COM> Date: Mon, 15 Jul 1996 14:33:57 -0500 Recipe By: Jo Anne Merrill 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 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. Remove corn from water, drain, and cut corn from cob. 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. Cover and chill mixture. When ready to serve, fill pita bread with corn mixture, top with remaining salsa and shredded cheese. EAT-L Digest 14 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 391
Calories From Fat: 301
Total Fat: 33.9g
Cholesterol: 79.7mg
Sodium: 701.3mg
Potassium: 378.5mg
Carbohydrates: 8.1g
Fiber: 1.5g
Sugar: 4.3g
Protein: 14.8g