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
- 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
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
- Iron 9.0
- Folate 40.0
- Calcium 27.0
- Vitamin A 31.0
- Vitamin C 100.0