CORN BOATS WITH ZUCCHINI AND PEPPER JACK CHEESE
These take a little bit of work to make the corn boats, but the presentation is outstanding and guests always rave.
Provided by lazyme
Categories Corn
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
- 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.).
- Preheat oven to 375°F.
- 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.
- Serve corn boats warm or at room temperature.
Nutrition Facts : Calories 306.6, Fat 17.5, SaturatedFat 6.6, Cholesterol 25.1, Sodium 161.7, Carbohydrate 30.7, Fiber 4, Sugar 8.4, Protein 12
CORN BOATS WITH ZUCCHINI AND PEPPER JACK CHEESE
Yield Serves 4
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
- 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.)
- Preheat oven to 375°F.
- 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.
- Serve corn boats warm or at room temperature.
ZUCCHINI AND CORN PIRATE BOATS
Provided by Marcela Valladolid
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Boats: Bring a medium saucepan with salted water to a boil over medium-high heat. Add the zucchini and cook for 3 minutes until slightly tender. Remove the zucchini and set them aside to cool. Carefully scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides for the boat's filling.
- Filling: Preheat a medium, heavy saute pan over medium heat. Add the bacon and cook for 5 minutes. Using a slotted spoon, transfer the bacon to paper towel lined plate. Remove all but 2 1/2 tablespoons of bacon drippings from the pan.
- Add the onion and cook it until translucent. Add the reserved zucchini filling and cubed zucchini and cook for 1 minute. Add the garlic and cook until fragrant, about 30 seconds. Add the corn, cilantro, tomato and stir occasionally until zucchini is tender, about 5 minutes. Stir in bacon. Season with salt and pepper, to taste. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato, corn, diced zucchini and reserved zucchini flesh and stir occasionally until the zucchini is tender, about 5 minutes. Stir in the cilantro and bacon. Season with salt and pepper, to taste.
- Masts: Thread 2 cherry tomatoes onto each skewer and top with a half slice of zucchini. and a little piece of green onion.
- Fill the zucchini boats with the filling and insert a mast in the end of each boat. Arrange the boats on a serving platter and serve.
ZUCCHINI CORN CASSEROLE
I depend on fast and healthy meals that my whole family can enjoy-this is one of their favorites!-Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.
Nutrition Facts : Calories 168 calories, Fat 6g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 461mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
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