Corn Boats with Zucchini and Pepper Jack Cheese

Preparation

1. Step 1

   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.

   Step 2

   In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté 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.

   Step 3

   In oil remaining in skillet sauté 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.

   Step 4

   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.)

   Step 5

   Preheat oven to 375°F.

   Step 6

   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.

   Step 7

   Serve corn boats warm or at room temperature.