- Sweet corn 300 g
- Hard (shredded) cheese 150 g
- Cream cheese 90 g
- Lettuce leaves 30 g
- Tomato / Cucumber 100 g
- Salmon/ Ham 150 g
- Drain the water from the corn and place small portions onto a baking sheet lined with parchment paper, forming small circles.
- Sprinkle each circle evenly with cheese and bake in a preheated oven at 180°C (350°F) for 15–20 minutes.
- While they bake, prepare the filling: wash the lettuce leaves, slice the tomatoes/cucumbers, and cut the ham or salmon.
- Let the taco bases cool slightly, then spread each one with cream cheese and add your favorite filling. A fun, trendy, and most importantly — delicious snack is ready!
ou can use either boiled or canned corn — the key is that it’s sweet, ready to eat, and tasty.
I recommend not experimenting with cheese like I did (I used low-fat mozzarella, and the tacos didn’t hold their shape well and stuck to the parchment). Instead, choose a classic hard grated cheese or regular mozzarella used for pizza.
To give the tacos the right shape, fold them in half while they’re still warm. The cheese will set in that position, and they’ll hold their form better before serving.
These tacos make a perfect appetizer for a holiday table.
And if you happen to have any leftovers — simply reheat them slightly in the microwave to give them a “second life” (though I enjoyed them cold, too).
You can experiment endlessly with the filling — add pineapple, shrimp, chicken, or anything you like.