Remove husk and silk from corn. Rinse and wrap in heavy-duty plastic wrap. Microwave on high 3 minutes; set aside.
In 2-quart glass measure or casserole, place onion, bell pepper, garlic, oil and cumin. Cover with vented plastic wrap or lid, and microwave on high 5 minutes. Cut corn from cob, and add to onion mixture along with salsa and turkey. Re-cover, and microwave on high 4 minutes or until steaming.
To heat tortillas, wrap in damp paper towel; microwave on high 40 to 60 seconds or until hot. Divide turkey mixture among tortillas, and top each serving with 1 tablespoon sour cream. Serve immediately.
from "Microwave" column, Houston Chronicle 7/8/98, adapted from "Country Living Picnics and Porch Suppers" by Diane Gold Murphy and the editors of Country Living Magazine
typed and posted teri Chesser 7/98