Easy Cheesy Corn Taco Shells
Sweet corn kernels pressed into rounds, topped with cheese, and baked into crispy low-carb taco shells. Fill with guacamole, ham, tomato, and lettuce for a fun, gluten-free taco night.
Equipment
- 1 | Baking sheet |
- 1 | Parchment paper |
- 1 | Measuring cup | for pressing rounds
- 1 | Spatula or tongs |
Ingredients
- 2 | cups | sweet corn kernels | fresh or thawed frozen
- 1½ | cups | shredded mozzarella or Mexican blend cheese |
- ½ | cup | guacamole or mashed avocado |
- 6 –8 | slices | deli ham or turkey |
- 1 | | tomato | sliced
- 1 | cup | shredded lettuce |
- | | salt | to taste
- | | extra corn kernels | optional for filling
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Portion corn into 6–8 small mounds on the parchment.
- Press each mound into a flat 3-inch round with a measuring cup.
- Cover each round generously with shredded cheese.
- Bake 10–12 minutes until cheese is golden and edges are crispy.
- Cool 2 minutes, then gently peel shells from the parchment.
- Spread guacamole on each shell and add ham, tomato, and lettuce.
- Fold in half and serve immediately.
Notes
Best eaten right after filling while the shells are still slightly warm.
Store plain baked shells in an airtight container up to 1 day.
Pat corn very dry for the crispiest results.
Mozzarella gives the sturdiest, most reliable crisp.
Store plain baked shells in an airtight container up to 1 day.
Pat corn very dry for the crispiest results.
Mozzarella gives the sturdiest, most reliable crisp.