Corn Boats With Zucchini And Pepper Jack Cheese

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

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Steps

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Pull a lengthwise strip of corn husk from each ear to expose a strip of kernels and discard husk strip.

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

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Discard silk from husks.

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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.

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Cut corn kernels from ears and discard cobs.

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In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saut zucchini , stirring occasionally , until browned lightly and just tender , 2 to 3 minutes.

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

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In oil remaining in skillet saut 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.

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Add corn mixture to zucchini and season with salt.

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Cool filling and stir in cheese.

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Spoon filling into husk boats.

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Preheat.

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Ingredients

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corn, olive oil, zucchini, red onion, monterey jack cheese, tortilla chips