Corn Salsa Pita Sandwiches
Serving Size : 6
Ingredients for prepare Corn Salsa Pita Sandwiches
:
| Amount | Measure | Ingredient - Preparation Method |
sandwiches:
corn salsa pita sandwiches |
| 4 | ears | 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:
corn salsa pita sandwiches |
| 1 | cup | sour cream |
| 3 | tablespoons | lime juice |
| 2 | tablespoons | chopped onions |
| 1 | | garlic clove - minced |
| 1 | teaspoon | chile powder |
| 1 | teaspoon | ground cumin |
| 1/2 | teaspoon | sugar |
| 1/4 | teaspoon | salt |
| 1/4 | teaspoon | cayenne pepper |
recipe Corn Salsa Pita Sandwiches
* Only fresh corn will make this sandwich
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taste its very best, but use well-drained canned corn if necessary. SALSA: Mix all the
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salsa ingredients well and chill. SANDWICHES: 1. Remove husks from corn, remove corn silk and snap off ends
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of stalks. Have a pot of salted water boiling rapidly. Drop in corn ears, cover,
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and cook for 5-7 minutes. 2. Remove corn from water, drain, and cut corn from cob. 3. Combine
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finely shredded cabbage, green pepper, tomato and cooked crumbled bacon in a large
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bowl. Stir in 3/4 cup of the salsa mix, blending well. 4. Cover and chill mixture. When ready
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to serve, fill pita bread with corn mixture, top with remaining salsa and shredded cheese.
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