Cape Cod Corn Canoes

Directions

• STEP 1

  Place sun-dried tomatoes and dried porcini mushrooms in 2 separate small saucepans. Add water to each pan to cover sun-dried tomatoes and mushrooms by a couple of inches. Cook each over medium-high heat just until they come to a boil. Reduce heat to medium-low. Let tomatoes and mushrooms simmer 10 minutes or until nicely plumped. Remove pans from heat; set them aside.

• STEP 2

  Pull off a strip of corn husk 1 to 1 1/2 inches wide lengthwise from each ear of corn to expose a strip of kernels. Discard these strips of husk. Carefully peel back remaining husks, keeping them attached to stem ends of the cobs. Snap stem ends off cobs, making sure to keep the husks attached at that end. Remove and discard corn silk clinging to the kernels and husks. Tear a thin strip from a tender inner portion of each husk and use it to tie the loose ends of that husk together to make a “canoe” shape. Arrange canoes on large baking sheet.

• STEP 3

  Cut corn kernels from ears, discarding cobs and setting kernels aside. Drain sun-dried tomatoes and porcini mushrooms, coarsely mince each.  Set them aside.

• STEP 4

  Heat 3 tablespoons olive oil in large skillet over medium heat. Add onion; cook 7 minutes or until softened. Add scallions; cook 3 minutes or until softened. Stir in corn kernels, sun-dried tomatoes, and porcini mushrooms. Cook, stirring occasionally, 5 minutes or until corn is crisp-tender. Remove skillet from heat.

• STEP 5

  Stir mascarpone and Monterey Jack into corn mixture, folding gently but thoroughly. Add basil; season filling with salt and pepper to taste. Spoon filling carefully into prepared husks, dividing it equally among them.

• STEP 6

  Combine cracker crumbs or panko crumbs with remaining 1 tablespoon olive oil. Sprinkle mixture lightly over top of each canoe. (The corn canoes may be prepared to this point, loosely covered with plastic food wrap, and refrigerated for up to 12 hours before baking. Bring to room temperature before continuing with recipe.)

• STEP 7

  Heat oven to 375°F.

• STEP 8

  Bake corn canoes 25-30 minutes or until husks are slightly charred and filling is piping hot. Serve corn canoes hot.