Corn Boats With Zucchini And Pepper Jack Cheese Recipe

Corn Boats With Zucchini And Pepper Jack Cheese Recipe

Ingredients:

4 pcs of corn (ears, unhusked)
2 Tbsps of oil (olive oil)
1 pc of zucchini (medium); diced to 1/3 inch
1 c of onion (red); chopped finely
1 c of cheese (Monterey Jack, with hot peppers); grated coarsely
2 Tbsps of tortilla chips (corn); crushed finely

Instructions:

Pull the husks of corn about 1-1/2 inch wide, exposing the kernels strip; discard strip of husk. Gently peel the rest of husks, and keeping attached onto the ends then snap the ears.

Discard the silks from the husks and tear thinly a strip of tender piece from inner husk then tie loosely the ends of husk to form the boat. Carefully cut the kernels then discard the cobs.

Heat the oil inside a skillet above medium-high heat then saute the zucchini for 2-3 mins, till slightly browned and tender, while stirring frequently. Transfer the zucchini on the bowl; season salt.

Saute the onion and kernels on used skillet above medium-high heat; season salt. Continue to cook for 4 mins, while stirring.

Cover then cook above gentle heat for 2-3 mins till corn becomes crisp-tender. Add the mixture of corn onto zucchini; season salt.

Let it cool then add cheese; stir them well. Spoon onto the boats of husk. Preheat the oven at 375 degrees F. Arrange the boats onto a cooking sheet then sprinkle with crumbled chips. Bake for 15-20 mins.

Let it cool for a while. Serve.

>> Corn Boats With Zucchini And Pepper Jack Cheese Recipe