Corn Boats with Zucchini and Pepper Jack Cheese
Transform your summer produce into a vibrant, crowd-pleasing dish with these Corn Boats with Zucchini and Pepper Jack Cheese! Sweet roasted corn is halved into charming "boats," then filled with a colorful medley of tender zucchini, red bell peppers, and a hint of smoky paprika for added depth. Crowned with melty, spicy Pepper Jack cheese, these edible vessels are baked to perfection before being garnished with fresh cilantro and a zesty squeeze of lime. This recipe is a fun and flavorful way to enjoy seasonal vegetables, perfect as a vegetarian main course or a creative side dish. Quick to prepare in just 40 minutes, these cheesy corn boats are sure to steal the spotlight at your next gathering!
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Recipe Information
Ingredients
- 4 ears fresh corn on the cob
- 2 medium zucchini
- 1 medium red bell pepper
- 1 cup, shredded Pepper Jack cheese
- 2 tablespoons olive oil
- 2 cloves, minced garlic
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 medium lime
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Carefully peel back the husks from the corn without removing them, and remove the silk strands. Rinse the corn and pat dry.
Wrap the husks around the base of each cob to create a 'handle,' and slice each ear of corn in half lengthwise using a sharp knife to create shallow 'boats.'
Place the halved corn, cut-side up, on the prepared baking sheet and lightly brush the exposed kernels with 1 tablespoon of olive oil. Roast in the preheated oven for 15 minutes.
While the corn is roasting, finely chop the zucchini and red bell pepper into small dice.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the diced zucchini and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but not mushy.
Season the zucchini and bell pepper mixture with smoked paprika, salt, and black pepper. Stir well to combine and remove from heat.
Remove the corn from the oven and carefully scoop out a small portion of the kernels from the center of each half using a spoon to create a deeper 'boat.' Reserve the scooped-out kernels and mix them into the zucchini mixture.
Spoon the zucchini and reserved corn filling evenly into each corn boat. Top each boat with a generous sprinkle of shredded Pepper Jack cheese.
Return the stuffed corn boats to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Remove the corn boats from the oven and transfer them to a serving platter. Sprinkle with fresh cilantro and serve with lime wedges for squeezing over the top.
Enjoy your Corn Boats with Zucchini and Pepper Jack Cheese!
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 5666 mg | 246% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 58.3 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 925 mg | 71% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2237 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
