Corn Boats With Zucchini and Pepper Jack Cheese

"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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photo by ggdiamonds photo by ggdiamonds
photo by ggdiamonds
photo by ggdiamonds photo by ggdiamonds
Ready In:
50mins
Ingredients:
6
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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!
     
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<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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