Baked Vegetable Corn Boats Recipe

  • 4 ears corn with husks (2 cups corn kernels)
  • 1 tablespoon olive oil
  • 1 red onion, chopped (small)
  • 1 red pepper, diced (medium)
  • 1 sweet potato, peeled and diced (medium)
  • 3/4 teaspoon dried sage
  • 3/4 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 1/2 cup chopped cilantro or parsley
Remove tough outer leaves of husks and discard. Pull remaining husks back over the stem end, remove silk plus 2 inner husk leaves and cut corn cob off, leaving husks and stem end attached.

Cut corn off cobs. From the inner husk leaves, cut 8 thin strips. Set aside for tying the husks.

Preheat oven to 400° F. Heat oil in skillet over medium heat. Add onion, red pepper and sweet potato; cook until just tender, about 8 minutes. Stir in corn, sage, salt and hot pepper sauce. Cook 2 minutes, stirring constantly. Stir in cilantro; remove from heat. Let cool.

Spoon 1 cup vegetable mixture inside each husk.

Using 2 strips of husk or kitchen twine, tie husks to enclose filling.

Trim excess husk 1/2-3/4-inch from ties. Place husks in a 13- x 9-inch baking pan; bake until heated through about 20 minutes.

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