Corn Boats With Zucchini And Pepper Jack Cheese

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 ears corn, unhusked
• 2 tablespoons olive oil
• 1 medium zucchini, 1/3-inch dice
• 1 cup red onion, finely chopped
• 1 cup monterey jack cheese, with hot peppers, grated
• 2 tablespoons tortilla chips, finely crushed

Recipe

• 1 pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide) from each ear to expose a strip of kernels and discard husk strip.
• 2 carefully peel back remaining husks, keeping them attached to stem ends, and snap ears from stem ends.
• 3 discard silk from husks.
• 4 tear a thin strip from a tender, inner piece of each husk and use it to tie loose end of each husk together, forming a boat.
• 5 cut corn kernels from ears and discard cobs.
• 6 in a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until browned lightly and just tender, 2 to 3 minutes.
• 7 transfer zucchini with slotted spoon to a bowl and season with salt.
• 8 in oil remaining in skillet sauté corn kernels and onion with salt to taste over moderately high heat, stirring, 4 minutes and cook, covered, over low heat until corn is crisp-tender, 2 to 3 minutes.
• 9 add corn mixture to zucchini and season with salt.
• 10 cool filling and stir in cheese.
• 11 spoon filling into husk boats. (corn boats may be prepared up to this point 1 day ahead and kept chilled, covered.).
• 12 preheat oven to 375°f.
• 13 arrange boats on a baking sheet and sprinkle filling with tortilla crumbs.
• 14 bake boats in upper third of oven until cheese is melted and filling is heated through, 15 to 20 minutes.
• 15 serve corn boats warm or at room temperature.