Corn Boats With Zucchini & Pepper Jack Cheese

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4
Servings

20m
Prep Time

30m
Cook Time

50m
Ready In

Recipe: #34154

January 23, 2020

Categories: Side Dishes, Vegetables, Corn, Onions, Mexican, Southwest, Make-Ahead, Entertaining, Summer, Oven Bake, Zucchini more

recipe by:
lazyme

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recipe by:
lazyme

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

Original recipe yields 4 servings

Metric US

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Ingredients

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4 pounds corn (4 ears, unhusked)
2 tablespoons olive oil
1 zucchini (medium zucchini, 1/3-inch dice)

1 cup onion, finely chopped (red onion, finely chopped)
4 ounces Monterey Jack cheese (with hot peppers, grated 1 cup)
2 tablespoons tortilla chips (finely crushed)

Nutritional

Serving Size: 1 (581.4 g)
Calories 1847.6
Total Fat - 28.4 g
Saturated Fat - 7.3 g
Cholesterol - 15.9 mg
Sodium - 228.1 mg
Total Carbohydrate - 366.4 g
Dietary Fiber - 51.4 g
Sugars - 2.5 g
Protein - 42.5 g
Calcium - 288.2 mg
Iron - 4.6 mg
Vitamin C - 6.9 mg
Thiamin - 1.1 mg

Step 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.

Step 2

Carefully peel back remaining husks, keeping them attached to stem ends, and snap ears from stem ends.

Step 3

Discard silk from husks.

Step 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.

Step 5

Cut corn kernels from ears and discard cobs.

Step 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.

Step 7

Transfer zucchini with slotted spoon to a bowl and season with salt.

Step 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.