Corn Boats With Zucchini & Pepper Jack Cheese

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.