Shape the corn shells

• Line a baking tray with parchment paper.
• Spread the drained corn into thin circles on the parchment.

Add the cheese

• Sprinkle the shredded cheese generously over each corn circle.

Bake until crispy

• Bake at 200 °C until golden and crispy.

Cool and remove

• Let the shells cool slightly, then carefully lift them off the parchment.

Fill and fold

• Spread cream cheese over each shell.
• Top with ham, tomato and fresh herbs.
• Fold in half and serve.