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    You are in: Home / Recipes / Corn Boats With Zucchini and Pepper Jack Cheese Recipe
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    Corn Boats With Zucchini and Pepper Jack Cheese

    Corn Boats With Zucchini and Pepper Jack Cheese. Photo by ggdiamonds

    1/2 Photos of Corn Boats With Zucchini and Pepper Jack Cheese

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    lazyme's Note:

    These take a little bit of work to make the corn boats, but the presentation is outstanding and guests always rave.

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    Units: US | Metric


    1. 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. 2
      Carefully peel back remaining husks, keeping them attached to stem ends, and snap ears from stem ends.
    3. 3
      Discard silk from husks.
    4. 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. 5
      Cut corn kernels from ears and discard cobs.
    6. 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. 7
      Transfer zucchini with slotted spoon to a bowl and season with salt.
    8. 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. 9
      Add corn mixture to zucchini and season with salt.
    10. 10
      Cool filling and stir in cheese.
    11. 11
      Spoon filling into husk boats. (Corn boats may be prepared up to this point 1 day ahead and kept chilled, covered.).
    12. 12
      Preheat oven to 375°F.
    13. 13
      Arrange boats on a baking sheet and sprinkle filling with tortilla crumbs.
    14. 14
      Bake boats in upper third of oven until cheese is melted and filling is heated through, 15 to 20 minutes.
    15. 15
      Serve corn boats warm or at room temperature.

    Ratings & Reviews:

    • on August 10, 2009


      I made this recipe many years ago out of Bon Appetit. I wanted to make it again for my mom's birthday dinner. I had not kept the recipe, so was glad to see it here. They do take a little bit of prep, but the end presentation is so worth it, and the combo of corn, squash and red onion is always a hit. I sprinkled mine with some fresh chopped basil when they came out of the oven. Thanks for posting the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Corn Boats With Zucchini and Pepper Jack Cheese

    Serving Size: 1 (242 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 306.6
    Calories from Fat 157
    Total Fat 17.4 g
    Saturated Fat 6.6 g
    Cholesterol 25.1 mg
    Sodium 161.6 mg
    Total Carbohydrate 30.7 g
    Dietary Fiber 4.0 g
    Sugars 8.4 g
    Protein 12.0 g

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