Crispy baked corn and cheese rounds are filled with creamy cheese, juicy tomato, savory ham, and a touch of mayonnaise for a fun and easy taco-inspired snack or breakfast.
Preheat your oven to a nice hot temperature, perfect for getting things crispy.
Open your can of sweet corn, drain away the liquid, and split the corn into four equal piles.
Line your baking tray with parchment paper. Take each pile of corn and shape it into a flat, round disk on the tray. You want four even rounds.
Sprinkle plenty of grated cheese over each corn round, covering them well.
Bake the corn and cheese rounds in the oven until the cheese is golden and the edges are crispy. This should take about 10 to 15 minutes.
Take the tray out of the oven and let the rounds cool for a few minutes so they firm up and are easy to handle.
Spread a generous layer of Philadelphia cream cheese on each corn round.
Place a slice of tomato and a slice of ham on top of the cream cheese layer on each round.
Drizzle a little mayonnaise over the fillings for extra flavor.
Fold each round in half to make a taco shape and serve them warm. Enjoy!
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