Recipe Archives->Vegetables->Corn Boats

Corn--Tangy in Their Jackets

6 ears corn, unhusked
5 1/2 tablespoons unsalted butter
1 Tblsp chopped fresh coriander
1/8 tsp Tabasco
2 Tblsp mayonnaise
2 Tblsp fresh lime juice
10 oz sharp white Cheddar cheese, grated coarse (about 3 cups)
1/2 cup dry bread crumbs
vegetable oil

Pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide)
from each ear to  expose kernels and discard husk strip.  Carefully
peel back remaining husks, keeping them attached to stem ends, and
snap ear from stem end.  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 skillet saute corn in 4 Tblsp butter over moderately
high heat, stirring, until just tender, about 5 minutes.  Stir in
coriander, Tabasco, mayonnaise, lime juice, and 2 3/4 cups cheese,
stirring until cheese is melted.  Remove skilled from heat and
season mixture with salt and pepper.

In a small skillet saute bread crumbs in remaining 1 1/4 Tblsp
butter over moderately high heat, stirring, until golden brown,
about 2 min.

Preheat broiler.

Brush insides of husk boats lightly with oil.  Divide corn mixture
among husks.  Top corn mixture with bread crumbs and remaining 1/4
cup cheese.  Put filled husks on a baking sheet and broil about 4
in from heat until cheese is melted and tops are browned lightly,
about 2 min.  Serves six.

Printable version: corn-boats.txt.