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1
Pull 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.
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2
Carefully peel back remaining husks, keeping them attached to stem ends, and snap ears from stem ends.
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3
Discard silk from husks.
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4
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.
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5
Cut corn kernels from ears and discard cobs.
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6
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute zucchini, stirring occasionally, until browned lightly and just tender, 2 to 3 minutes.
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7
Transfer zucchini with slotted spoon to a bowl and season with salt.
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8
In oil remaining in skillet saute 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.
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9
Add corn mixture to zucchini and season with salt.
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10
Cool filling and stir in cheese.
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11
Spoon filling into husk boats. (Corn boats may be prepared up to this point 1 day ahead and kept chilled, covered.).
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12
Preheat oven to 375u00b0F.
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13
Arrange boats on a baking sheet and sprinkle filling with tortilla crumbs.
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14
Bake boats in upper third of oven until cheese is melted and filling is heated through, 15 to 20 minutes.
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15
Serve corn boats warm or at room temperature.
