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!