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by on June 19th, 2010

Zucchini Corn Boats

How about putting some of that summer produce to use with these Zucchini Corn Boats.

This is a delicious recipe using zucchini and corn that you may pick up at your local farmer’s market this summer.

I love going to farmer’s markets in the summer and getting all kinds of wonderful locally grown produce. I purchased some corn and zucchini recently and just love making these little boats. I have made this often and think they are so cute.

If you don’t want to fool with trying to make the boats then I have put all the mixture in an oval casserole and put some corn husk at each end and pile in the corn/zucchini mixture. Looks like a big corn cob. Then you can just sprinkle all the chips and cheese mixture on top and bake in the oven or out on your outdoor grill. This is a great accompaniment to your summer bar-b-q.

Simple ingredients and you can jazz up the color by adding some chopped red bell pepper.

The topping gets crunchy and cheesy when baked.

Everyone always things these are so interesting. Interesting look, great taste.

 

Zucchini Corn Boats

4 ears corn, unhusked
2 Tbsp. olive oil
1 medium zucchini, cut into 1/3″ dice
1 c. finely chopped red onion
1 c. coarsely grated Monterrey hot pepper cheese
2 Tbsp. finely crushed corn tortilla chips

Pull a lengthwise strip of corn husk (about 1-1 1/2″ wide) from each ear to expose a strip of kernels and discard husk strip. Carefully peel back remaining husk, keeping them attached to stem end and snap ears from the stem ends. Discard the 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, 2-3 minutes.

Transfer zucchini with slotted spoon to a bowl and season with salt. In oil remaining in skillet saute the corn kernels and onion with salt ottaste over moderately high heat, stirring 4 minutes and cook, covered, over low heat until corn is crisp tender, 2-3 minutes. Add the corn mixture to zucchini and season with salt. Cool filling and stir in cheese. Spoon filling into husk boats. The corn boats may be prepared up to this point 1 day ahead and kept chilled. Preheat oven to 375 (or bake these on your grill) 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 15-20 minutes. Serve corn boats warm or at room temperature.

If you decide not to do the individual boats, you can take some corn husk and put at each end of an oval casserole dish and pile in the corn/zucchini mixture. This will somewhat resemble an ear of corn.

Bon Appetite!

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