Corn Boats With Zucchini & Pepper Jack Cheese
Recipe: #34154
January 23, 2020
"These take a little bit of work to make the corn boats, but the presentation is outstanding and guests always rave."
Original is 4 servings
Ingredients
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 by Step Method
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.
Step 9
Add corn mixture to zucchini and season with salt.
Step 10
Cool filling and stir in cheese.
Step 11
Spoon filling into husk boats. (Corn boats may be prepared up to this point 1 day ahead and kept chilled, covered.)
Step 12
Preheat oven to 375°F.
Step 13
Arrange boats on a baking sheet and sprinkle filling with tortilla crumbs.
Step 14
Bake boats in upper third of oven until cheese is melted and filling is heated through, 15 to 20 minutes.
Step 15
Serve corn boats warm or at room temperature.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose ears of corn that have bright green husks and yellow kernels.
- Look for Monterey Jack cheese with hot peppers for a bit of heat in the recipe.
- Substitute the Monterey Jack cheese with feta cheese for a more pungent flavor. The benefit of this substitution is that feta cheese adds a more intense flavor to the dish, making it more interesting and complex.
- Substitute the olive oil with coconut oil for a more tropical flavor. The benefit of this substitution is that it adds a subtle sweetness and a hint of coconut flavor to the dish, making it more unique and enjoyable.
Mexican-Style Corn Boats Replace the Monterey Jack cheese with queso fresco and add 1/2 cup of black beans to the filling. Sprinkle the boats with a mixture of 1/4 cup of finely crushed tortilla chips and 1/4 cup of chopped fresh cilantro before baking.
Mexican Rice: A delicious side dish to go with the Corn Boats, Mexican Rice is a great way to add flavor and texture to the meal. It's made with garlic, onion, jalapeño, tomato, and cilantro, making it flavorful and a great complement to the spicy cheese in the Corn Boats.
Black Beans: Black Beans are a great accompaniment to the Mexican Rice and Corn Boats. They add protein and fiber to the meal, and the smoky, earthy flavor complements the other flavors in the dish. Plus, they're easy to make and can be cooked in advance for a quick dinner.
FAQ
Q: How long do I need to bake the corn boats?
A: Bake the corn boats in the upper third of the oven for 15 to 20 minutes, until the cheese is melted and the filling is heated through.
Q: Can I add other ingredients to the corn boats?
A: Yes, you can customize the corn boats with your favorite ingredients. Try adding cooked and crumbled bacon, diced jalapenos, cooked and crumbled sausage, or diced bell peppers for extra flavor.
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Fun facts:
The Monterey Jack cheese used in this recipe was first created in Monterey, California by a Mexican Franciscan friar named Father Junipero Serra in the late 1700s.
The tortilla chips used in this recipe were popularized in the United States by celebrity chef Fannie Farmer in 1896. She was the first to publish a recipe for tortilla chips in her Boston Cooking School Cookbook.