Mini Mexican Street Corn Salad Tacos

Directions

1. 1
   Preheat your oven to 375 F degrees.
2. 2
   Cut 4 rounds out of each flatbread with a 4 inch cookie cutter. You will get 28 shells. You may be able to cut 5 rounds out each flatbread.Flip a 12-cup muffin panand spray it with cooking spray.
3. 3
   Place each shell in between the muffin cups, see video.
4. 4
   Bake for 5 to 6 minutes until they start to turn golden brown.
5. 5
   Let cool. Repeat with remaining shells.
6. 6
   Cut the corn off the cob. I used 3 ears to get about 2 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
7. 7
   Heat the olive oil in a large skillet over high heat.
8. 8
   Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat.If using frozen corn, you will need a couple minutes extra to get the right charred bits.
9. 9
   Transfer the corn to a large bowl and let it cool for a couple minutes.To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.Arrange the mini tacos in a 9x13 inch baking dish. Fill each taco with a tbsp or two of the salad.
10. 10
    Sprinkle the Monterey Jack cheese or mozzarella cheese over the tacos.
11. 11
    Place the baking dish in the oven and bake for another 5 minutes or until the cheese has melted.
12. 12
    Garnish with chopped cilantro and serve warm.