Corn Boats with Zucchini and Pepper Jack Cheese

• 4 ears corn, unhuskedcorn
• 2 tablespoons olive oilolive-oil
• 1 medium zucchini, cut into 1/3-inch dicezucchini
• 1 cup finely chopped red onionred-onion
• 1 cup coarsely grated Monterey Jack cheese with hot pepperspepper
• 2 tablespoons finely crushed corn tortilla chipscorn

1. 01Pull 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.
2. 02In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté 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.
3. 03In oil remaining in skillet sauté 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.
4. 04Cool 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.)
5. 05Preheat oven to 375°F.
6. 06Arrange 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.

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