Crispy Corn Cheese Sandwich
Directions
- 1Preheat your oven to 200°C (400°F).
- 2Line a baking tray with parchment paper.
- 3Drain the canned corn really well and place small portions onto the tray.
- 4Using a small round plate or bowl (10–15 cm in diameter) as a guide, shape the corn into circles.
- 5Sprinkle grated cheese over each circle, making sure the edges are covered so the shells bake together nicely.
- 6Place the tray in the oven and bake for 12–15 minutes, or until the cheese is melted, golden, and slightly crispy at the edges.
- 7While still warm and flexible, carefully lift each corn round and fold it gently in half over a wooden spoon handle or similar object to create a taco-like shell.
- 8Let the corn shell cool for 1–2 minutes to hold its shape.
- 9Spread cream cheese on the inside of the shell.
- 10Add a crisp lettuce leaf.
- 11Add a slice of ham.
- 12Add two slices of tomato.
- 13Enjoy your crispy, cheesy corn shell sandwich right away while it’s fresh and crunchy.
Ingredients
- 1 can can corn, drained
- 1.5 cups grated mozzarella cheese or mix with cheddar
- 4 leaves iceberg lettuce, washed and patted dry
- 100 g cream cheese, plain or flavored
- 4 slices deli ham or turkey/chicken slices
- 1 medium tomato, sliced
Equipment
ovenbaking trayparchment papersmall round plate or bowlwooden spoon handle
Tips
- Drain canned corn really well to avoid extra moisture while baking.
- Pat corn dry with a paper towel for even crispier results.
- Grate your own cheese if possible as it melts and crisps up better.
- Wash and pat dry lettuce well to avoid soggy layers.
- For a lighter version, swap cream cheese with Greek yogurt.
- You can use smoked turkey, chicken breast slices, or grilled veggies instead of ham.
- Use ripe, juicy, and firm tomatoes for the best flavor and to prevent soggy shells.
- Fold corn rounds into shells while still warm and flexible.
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