Over run with summer squash? Let’s make these delicious street corn zucchini boats! I know at this point of the summer you’re probably sick of zucchini. Before you run to give away all those zucchini hear me out, all we need is more flavor! No bland zucchini recipes around here, no ma’am. This simple recipe uses corn and zucchini some of the highlight crops of the summer who’s flavors just work wonderfully together! Summer squash is such a versatile vegetable it takes on what ever flavor profile you dress it up with! In this case it will be the perfect vessel to get this flavorful roasted sweet corn in our mouths! Dressed up with chipotle pepper in adobo sauce and topped with queso cotija it’s perfect!
I’ve had my share of street corn cups and one thing that is a must is a little heat and a good cotija cheese. Queso cotija is the preferred cheese for elotes en vasito (street corn cups). Here’s a tip to find a good chunk of cotija, find a Latin market and head over to the butcher area. You will find huge blocks of cheese that are much more authentic in flavor than the package ones and can be bought by weight. Pre packaged ones are sometimes overly salty. Although I will say one brand that I really find to be great packaged is Don Francisco.
Every street corn cup needs a little mayo or crema in this recipe I went with mayo and for some smokiness added one chipotle pepper in adobo sauce. Chipotle peppers are smokey rich and add an incredible amount of flavor with out being too spicy. Even my kids enjoyed these. If you want more heat sprinkle with a dash of cayenne pepper at the end. These street corn zucchini boats are a great appetizer or side dish when you need to whip something up quick. An more importantly use up all the summer squash the garden is providing.
Zucchini come in all sorts of colors and varieties. I’m using grey zucchini for this recipe but feel free to use what you have on hand or in your garden.
-Tahiri
Street corn zucchini boats
Ingredients
- 4 medium zucchini
- 2 cobs sweet corn
- 1/4 cup mayo
- 1 chipotle pepper in adobo
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 3 tsp salt or taste
- 1/3 cup Olive oil
Instructions
- Start by prepping zucchini, cut in halves lengthwise and scoop out middle portion with a spoon. Set aside we will incorporate later if it is a young fruit. If scooped out flesh is full of mature seeds discard or compost.
- Blend together paprika, 1 1/2 tsp salt, garlic powder and 1 tablespoon olive oil and coat the inside of zucchini boats with mixture.
- Remove corn from the cobs and set aside
- Heat up remaining olive oil in a frying pan and place zucchini boats open side down until edges have a nice char to them. 4 minutes approximate and flip for another 4 minutes on the other side. We want the zucchini to be al dente and not mushy when bitten into.
- Remove excess oil from pan and add in corn kernels and cook until slightly roasted. Add in mayo and 1 1/2 tsp of salt and chipotle pepper and scooped out flesh (cut into small bits) and let cook down for 5 minutes or so.
- Ready to assemble! fill zucchini boats with corn mixture and top with grated cotija cheese and a squirt of fresh lemon. If you want more heat sprinkle some cayenne pepper.
- Serve and enjoy!
Yum!