Best 4 Corn Boats With Zucchini And Pepper Jack Cheese Recipes

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Corn boats are a fun summer dish that is perfect for parties or cookouts. They are made with fresh corn on the cob that is hollowed out and filled with a variety of toppings. In this recipe, we will be using zucchini, pepper jack cheese, and a few other ingredients to create a delicious and easy dish. We will also provide a step-by-step guide to help you make the corn boats, so you can enjoy them at your next gathering.

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CORN BOATS WITH ZUCCHINI AND PEPPER JACK CHEESE



Corn Boats With Zucchini and Pepper Jack Cheese image

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

Provided by lazyme

Categories     Corn

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 306.6, Fat 17.5, SaturatedFat 6.6, Cholesterol 25.1, Sodium 161.7, Carbohydrate 30.7, Fiber 4, Sugar 8.4, Protein 12

CORN BOATS WITH ZUCCHINI AND PEPPER JACK CHEESE



Corn Boats with Zucchini and Pepper Jack Cheese image

Yield Serves 4

Number Of Ingredients 6

4 ears corn, unhusked
2 tablespoons olive oil
1 medium zucchini, cut into 1/3-inch dice
1 cup finely chopped red onion
1 cup coarsely grated Monterey Jack cheese with hot peppers
2 tablespoons finely crushed corn tortilla chips

Steps:

  • 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.

ZUCCHINI AND CORN PIRATE BOATS



Zucchini and Corn Pirate Boats image

Provided by Marcela Valladolid

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 medium zucchini, hollowed out, flesh reserved and chopped
2 strips bacon, chopped
1/2 cup finely minced onion
Salt and freshly ground black pepper
2 vine-ripened tomatoes, seeded and chopped
2 cups fresh corn kernels (from about 2 ears of corn)
2 small zucchini, diced into 1/4-inch pieces
2 tablespoons chopped fresh cilantro leaves
8 small cherry or grape tomatoes
4 (4 to 6-inch) skewers
2 zucchini slices, halved
2 green onions, green parts only

Steps:

  • Boats: Bring a medium saucepan with salted water to a boil over medium-high heat. Add the zucchini and cook for 3 minutes until slightly tender. Remove the zucchini and set them aside to cool. Carefully scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides for the boat's filling.
  • Filling: Preheat a medium, heavy saute pan over medium heat. Add the bacon and cook for 5 minutes. Using a slotted spoon, transfer the bacon to paper towel lined plate. Remove all but 2 1/2 tablespoons of bacon drippings from the pan.
  • Add the onion and cook it until translucent. Add the reserved zucchini filling and cubed zucchini and cook for 1 minute. Add the garlic and cook until fragrant, about 30 seconds. Add the corn, cilantro, tomato and stir occasionally until zucchini is tender, about 5 minutes. Stir in bacon. Season with salt and pepper, to taste. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato, corn, diced zucchini and reserved zucchini flesh and stir occasionally until the zucchini is tender, about 5 minutes. Stir in the cilantro and bacon. Season with salt and pepper, to taste.
  • Masts: Thread 2 cherry tomatoes onto each skewer and top with a half slice of zucchini. and a little piece of green onion.
  • Fill the zucchini boats with the filling and insert a mast in the end of each boat. Arrange the boats on a serving platter and serve.

ZUCCHINI CORN CASSEROLE



Zucchini Corn Casserole image

I depend on fast and healthy meals that my whole family can enjoy-this is one of their favorites!-Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups coarsely chopped zucchini
1-1/2 cups fresh or frozen corn
1 medium onion, finely chopped
1/2 cup diced sweet red pepper
2 teaspoons reduced-sodium chicken bouillon granules
1/2 cup fat-free milk
2 cans (4 ounces each) chopped green chilies
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 cup shredded reduced-fat Monterey Jack cheese, divided

Steps:

  • In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.

Nutrition Facts : Calories 168 calories, Fat 6g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 461mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

Tips:

  • Use fresh and flavorful ingredients: The quality of your ingredients will greatly impact the taste of your corn boats. Look for fresh, ripe corn, zucchini, and bell peppers. Use a flavorful cheese that melts well, such as pepper jack or cheddar.
  • Don't overcook the corn: Corn should be cooked until it is tender but still has a slight crunch. Overcooked corn will be mushy and bland.
  • Use a variety of toppings: Once your corn boats are cooked, you can top them with a variety of ingredients. Some popular options include butter, sour cream, salsa, guacamole, and crumbled bacon.
  • Make them ahead of time: Corn boats can be made ahead of time and reheated before serving. This makes them a great option for parties or potlucks.

Conclusion:

Corn boats are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for summer cookouts and picnics. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and visually appealing. So next time you're looking for a new side dish to try, give corn boats a try. You won't be disappointed!

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