Street corn zucchini boats
Corn picked at the peak of sweetness combined with garden zucchini into a smokey, creamy and flavorful bite. Its street corn but loaded on one of summers signature veggies summer squash! This recipe lets the zucchini shine instead of hiding it.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Side Dish
Cuisine Mexican
- 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
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!