4 ears Corn, with husks
2 tbsp Olive Oil
1 med Zucchini, diced
1 cup red Onion, finely chopped
1 cup Monterey Jack cheese with hot peppers, coarsely grated
2 tbsp Corn Tortilla Chips, finely crushed
For each ear of corn, pull a lengthwise strip of husk off to expose a stripe of kernels.
Carefully peel back the rest of the husk, keeping the leaves attached, and then snap off the ear.
Discard the silk and return the leaves to their natural position.
Use a thin strip of soft inner leaf to tie up the loose ends of the husk to form a boat.
(These may be prepared a day ahead and kept chilled, covered.)
Cut corn kernels from the ears and discard the cobs.
In a large, heavy skillet over moderately high heat,
sauté zucchini in oil until lightly browned and just tender, 2 or 3 mins.
Use a slotted spoon to transfer zucchini to a bowl.
Sauté the corn kernels with the onion in the same oil for 4 mins.
Reduce the heat to low, cover and cook until corn is crisp-tender, 2 to 3 mins.
Add corn and onions to zucchini and salt to taste.
Preheat oven to 375°F.
When vegetables have cooled, stir in cheese.
Spoon mixture into husk boats and arrange on a baking sheet.
Sprinkle filling with tortilla chip crumbs.
Bake the boats in upper third of oven until cheese melts and filling is heated through, 15 to 20 mins.
Serve warm or at room temperature.
Gourmet Aug. 1994