Corn Boats With Mozzarella Cheese - cooking recipe

Ingredients

6 ears of corn, unhusked
5 1/2 T butter
1 1/2 t tarragon or to taste
freshly cracked pepper to taste
2T mayonnaise
2T lime juice
10 oz. shredded Mozzarella cheese
1/2 c dry bread crumbs
olive oil for brushing husks

Preparation

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.

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.

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.
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.