Corn Boats With Zucchini And Pepper Jack Cheese
4 Ears corn; unhusked 2 Tablespoon Olive oil 1 Medium
Zucchini; cut into 1/3-inch dice 1 Cup Finely chopped red
onion 1 Cup Coarsely grated Monterey Jack cheese with hot
peppers 2 Tablespoon Finely crushed corn tortilla chips
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
saute 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 saute 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 375F.
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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