Corn Salsa Pita Sandwiches Mexican Recipe

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:

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.