Corn Boats With Zucchini And Pepper Jack Cheese
 
4 ear  corn; unhusked
2 Tbsp  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 Tbsp  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. 
 
 
 
-- 
(ID: 7990) Mirror: rec.food.recipes: Fri, Apr 23, 2004


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