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.