Corn Husk Boats
This fun recipe comes to us from Heat Oven to 350, a blog whose author believes that food should taste good, and be made from scratch. We believe that tasty food presented in such a fun style will be sure to please your kids and get them to eat all these yummy veggies.
Corn Husk Boats
Yield: 4 boats
4 ears corn with husks
1 T olive oil
1 small red onion, chopped (about 1/2 cup)
1 medium red or green bell pepper, diced (about 1/2 cup)
1 small sweet potato, peeled and diced (about 1 cup)
1/2 tsp chili powder
1/2 tsp table salt
1/2 tsp hot pepper sauce
2 T chopped cilantro or parsley
Remove tough outer leaves of husks, reserving 2 leaves for later use. Pull remaining husks back over the stem end, remove silk and cut corn cob off, leaving husks and stem end attached.
Cut corn off cobs.
Preheat oven to 400 degrees. Heat oil in a large skillet over medium heat. Add onion, red pepper and sweet potato; cook until just tender, about 8 minutes. Stir in corn, chili powder, salt and hot pepper sauce. Cook 2 minutes, stirring constantly. Stir in cilantro; remove from heat. Let cool slightly.
Let kids spoon about 1 cup vegetable mixture into each of the four husks. Using a strip of the reserved husk or kitchen twine, tie the husks to enclose the filling. Trim excess husk 1/2 to 3/4 inch from ties. Place boats on a cookie sheet and bake until heated through and husks are beginning to brown, about 12-15 minutes. Enjoy!
Nutrition: Calories 120 | Total Fat 4.2g | Saturated Fat 0.6g | Cholesterol 0mg | Sodium 303mg | Potassium 347mg | Total Carbohydrates 21.0g | Dietary Fiber 3.4g | Sugars 5.3g | Protein 2.8g