Corn Boats With Zucchini And Pepper Jack Cheese

4 Ears corn; unhusked
2 Tablespoon Olive oil
1 Medium Zucchini; cut into 1/3-inch dice
1 Cup Finely chopped red onion
1 Cup Coarsely grated Monterey Jack cheese with hot peppers
2 Tablespoon Finely crushed corn tortilla chips

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 saute 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 saute 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 375F. 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.



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