Havarti Harvest Corn Boats

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 4 corn
  • 1 tablespoon extra-virgin olive oil
  • 1 zucchini (about 8 oz/250 g) diced
  • 1 sweet red pepper diced
  • 1 cup finely chopped red onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 cup shredded Havarti
  • 1 1/2 cup shredded Jarlsberg cheese
  • 1/4 cup finely crushed tortilla chip

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 558 mg
  • Protein 15 g
  • Calories 392.0
  • Total fat 22 g
  • Cholesterol 50 mg
  • Saturated fat 11 g
  • Total carbohydrate 42 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 27.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 31.0
  • Vitamin C 100.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Havarti Harvest Corn Boats

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