Corn Boats With Mozzarella Cheese – a delicious recipe with corn, butter, tarragon, freshly cracked pepper, T, lime juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pull a lengthwise strip of corn husk (about 1 to 11/2 inches wide) from each ear to expose kernels and discard husk strip. Carefully peel back remaining husks, keeping them attached to the stem ends and snap ear from stem end. Discard silk from husks. Tear a thin strip from a tender inner piece of husk and use it to tie loose end of each husk together, forming a boat. Cut corn kernels from ears and discard cobs.
2
In large skillet, saute corn in 4 T butter over moderately high heat, stirring until just tender, about 5 minutes. Stir in tarragon, pepper, mayonnaise, lime juice, and 2 3/4 cups cheese, stirring until cheese is melted.
3
In a small skillet, saute bread crumbs in remaining 1 1/4 T butter over moderately high heat, stirring until golden brown, about 2 minutes.
4
Preheat broiler. Brush insides of husk boats lightly with olive oil. Divide corn mixture among husks. Top corn mixture with bread crumbs and remaining 1/4 cup cheese. Put filled husk on a baking sheet and broil about 4 inches from heat until cheese is melted and tops and browned lightly, about 2 minutes.
1655
kcal
Calories
162
g
Fat
36
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 ears of corn, unhusked, 5 1/2 T butter, 1 1/2 t tarragon or to taste, freshly cracked pepper to taste, and more.
Yes, Corn Boats With Mozzarella Cheese falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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