Instructions: * 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.

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