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Havarti Harvest Corn Boats

By The Canadian Living Test Kitchen

Tested till perfect

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Havarti Harvest Corn Boats

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 392
pro 15 g
total fat 22 g
sat. fat 11 g
carb 42 g
fibre 7 g
chol 50 mg
sodium 558 mg
% RDI: -
calcium 27
iron 9
vit A 31
vit C 100
folate 40

Unique and tidy to serve, corn-husk boats stuffed with harvest vegetables make an attractive side dish. Make them ahead and bake at the last minute for a carefree dinner.

Ingredients

  • 4 cobs corn
  • 1 tbsp extra-virgin olive oil
  • 1 zucchini, (about 8 oz/250 g) diced
  • 1 sweet red pepper, diced
  • 1 cup finely chopped red onions
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1-1/2 cups shredded Havarti or Jarlsberg cheese
  • 1/4 cup finely crushed tortilla chips

Preparation

Remove 1-1/2-inch (4 cm) wide lengthwise strip of husk from each cob of corn; set strips aside. Gently pull away remaining husks, keeping attached at stem ends; snap cobs off stems. Remove silk and discard. Using reserved strips of corn husk, tie loose ends of husks together to form boats. Cut corn kernels off cobs; set aside.

In skillet, heat oil over medium heat. Add corn kernels, zucchini, red pepper, onion, salt, pepper and hot pepper flakes; cook, stirring, until red pepper is tender-crisp, 5 minutes. Transfer to bowl; let cool.

Stir in cheese. Spoon into boats. (Make-ahead: Cover; refrigerate for up to 24 hours.)

Arrange on rimmed baking sheet; sprinkle with crushed tortilla chips. Bake in 350°F (180°C) oven until cheese is melted, 20 minutes.

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