Crispy Corn & Cheese Organic Tacos 🌮🌽

1. The Base: Preheat the oven to 180°C. Thoroughly drain the corn (you can pat it dry with a paper towel for better results).

2. On a baking sheet lined with parchment paper, arrange the corn into 2–3 separate, flat circles. Sprinkle each circle generously with shredded cheese (the cheese will act as a binder).

3. Bake for approximately 10–15 minutes until the cheese is completely melted and starts to turn golden brown at the edges.

4. The Filling: While the bases are baking, dice or slice the ham, tomato, and pickled cucumber.

5. The Sauce: Grate the fresh cucumber on a coarse grater and lightly squeeze out the excess water. Combine with the yogurt, pressed garlic, lemon juice, and chopped herbs (chives, parsley, and mint). Season with salt and pepper.

6. Assembly: Remove the baking sheet from the oven. Wait about one minute for the cheese to set slightly while remaining flexible. Place the prepared filling (ham, tomato, and pickles) onto each corn circle.

7. Gently fold the circles in half to form a taco shape, enclosing the filling. Serve immediately with the yogurt sauce on the side.