Friday, August 14, 2009

Pita Pockets with Roasted Corn on the Cob

For an easy lunch or even dinner, just heat some pita, cut in half to make pita pockets and stuff them with (rotisserie) roast beef or any other meat that is thinly sliced....and with shredded cheese.
The roasted corn has been baked in a 450 F oven for roughly 40 minutes.
You can do it in the regular oven, but I would recommend using a toaster oven if you have one.
You can put butter, margarine or oil on the corn ears before baking, but you risk having the fat drip and burn, or you can reserve that addition for the end.
Anyway you do it, the corn has an awesome taste.

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