This is a print preview of "Corn Boats With Zucchini And Pepper Jack Cheese" recipe.

Corn Boats With Zucchini And Pepper Jack Cheese Recipe
by Global Cookbook

Corn Boats With Zucchini And Pepper Jack Cheese
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  Servings: 1

Ingredients

  • 4 x Ears corn, unhusked
  • 2 Tbsp. Extra virgin olive oil
  • 1 med Zucchini, cut into 1/3-inch dice
  • 1 c. Finely minced red onion
  • 1 c. Coarsely grated Monterey Jack cheese with warm peppers
  • 2 Tbsp. Finely crushed corn tortilla chips

Directions

  1. Pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide)
  2. from each ear to expose a strip of kernels and throw away husk strip.
  3. Carefully peel back remaining husks, keeping them attached to stem ends, and snap ears from stem ends. Throw away 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 throw away cobs.
  4. In a large heavy skillet heat oil over moderately high heat till warm but not smoking and saute/fry zucchini, stirring occasionally, till browned lightly and just tender, 2 to 3 min. Transfer zucchini with slotted spoon to a bowl and season with salt.
  5. In oil remaining in skillet saute/fry corn kernels and onion with salt to taste over moderately high heat, stirring, 4 min and cook, covered, over low heat till corn is crisp-tender, 2 to 3 min.
  6. Add in corn mix to zucchini and season with salt.
  7. Cold 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.)
  8. Preheat oven to 375F.
  9. Arrange boats on a baking sheet and sprinkle filling with tortilla crumbs. Bake boats in upper third of oven till cheese is melted and filling is heated through, 15 to 20 min.
  10. Serve corn boats hot or possibly at room temperature.
  11. Serves 4.