CORN BOATS WITH ZUCCHINI AND PEPPER JACK CHEESE
Yield Serves 4
Number Of Ingredients 6
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.
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Brandon Bytheway
[email protected]These were a great way to use up leftover corn and zucchini. They were easy to make and very tasty!
Felicia Clark
[email protected]These were a bit too salty for my taste, but I think that's because I used a sharp cheddar cheese. I'll try them again with a milder cheese next time.
Mucyuneje Elissa
[email protected]I'm not a big fan of corn, but I really enjoyed these corn boats! The zucchini and cheese balanced out the sweetness of the corn perfectly.
Sarwat Alam
[email protected]These were absolutely delicious! I will definitely be making them again.
Andrew Davidson
[email protected]These were okay. I thought the zucchini was a bit bland and the cheese was a bit too sharp.
Abubakkar Sukhera
[email protected]I've made these corn boats several times now and they're always a hit! They're a great way to use up leftover corn and zucchini.
My Lover ff
[email protected]These were really easy to make and they turned out great! I especially liked the crispy corn kernels on the outside.
Doli Ara
[email protected]Not bad, but not great either. I found the corn to be a bit dry and the zucchini was a bit too soft.
cloudybear
[email protected]These were a bit too spicy for me, but my husband loved them. I'll definitely make them again, but I'll use a milder cheese next time.
firoj ansari
[email protected]I love these corn boats! They're so versatile and can be made with a variety of different fillings. I've tried them with black beans and corn, and also with chicken and vegetables.
France Lyungu
[email protected]These were delicious! I made them for a party and they were gone in minutes.
Julhas Xhmmed
[email protected]I'm not a huge fan of zucchini, but I really enjoyed these corn boats! The zucchini was cooked perfectly and the cheese was melted and gooey.
md jarif islam
[email protected]These corn boats were a hit at our last potluck! They're so easy to make and everyone loved the flavor combination of the zucchini, pepper jack cheese, and corn.