Corn Tacos with Cheese and Ham

Ingredients

• 300 g canned sweet corn (Drained; approximately 1 can)
• 1 cup shredded cheddar or mozzarella cheese (Use cheddar or mozzarella)
• 4 tbsp Philadelphia cream cheese
• 1 medium tomato (Sliced)
• 4 ham (Slices)
• 2 tbsp mayonnaise

Steps

1. 1

   Preheat the oven to 180 °C (350 °F). Line a baking sheet with wax paper or parchment paper.

2. 2

   Drain the canned corn thoroughly and divide it into 4 equal portions.

3. 3

   Place each portion on the prepared baking sheet and shape it into a flat, round disc. Leave space between the discs so they do not stick together.

4. 4

   Sprinkle the shredded cheese evenly over each corn disc.

5. 5

   Bake for 10 to 15 minutes, until the cheese is golden and the edges of each disc look crispy.

6. 6

   Remove the baking sheet from the oven and let the discs cool slightly, just enough to handle them without breaking.

7. 7

   Spread a layer of cream cheese over each corn and cheese disc.

8. 8

   Place a tomato slice on each disc.

9. 9

   Add a slice of ham on top of the tomato on each taco.

10. 10

    Drizzle the mayonnaise over the fillings.

11. 11

    Fold each disc in half to form the tacos and serve hot.

Notes

The cheese can be cheddar or mozzarella, depending on your preference. Serve immediately to preserve the crispy texture of the discs.

Nutrition per serving

• breakfast
• light meal
• baked
• quick
• sandwich
• tacos
• with ham
• with cheese