• Cut the kernels from the cobs of corn.
• In a large broil-proof skillet, sauté the corn with 4 Tbsp of butter over moderate heat for approx 5 minutes.
• Stir in the cilantro, Tabasco sauce, mayo, lime juice, and 2 ¼ cups of grated cheese; reserve 3/4 cup of cheese for use later. Continue to cook, stirring until the cheese is melted.
• Remove from the heat and season with salt and pepper to taste.
• Meanwhile, in a small skillet, sauté the breadcrumbs in the remaining butter, stirring until the butter is absorbed.
• Top the corn with the breadcrumbs and the remaining grated cheese.
• Broil for approx. 2 minutes until the cheese is melted and the top is browned.
• If you are making it ahead, remove it from the refrigerator 20 minutes before cooking, and bake in a 375-degree F oven for 20 minutes. You can broil to brown the top if you wish.
• You also can transfer the corn mixture to a casserole dish if made ahead. Sprinkle on the breadcrumbs and reheat as above.

How To Make the Corn Boats

• Remove a 1 -1 ½ inch wide strip lengthwise off the corn husk.
• Carefully loosen the remaining husk, and using a small paring knife, cut the cob of corn out of the husk. You may have to wiggle the cob back and forth to get it out. The key is to make sure the husk is intact (see photos).
• Carefully remove a tender inner piece of the husk and use it to tie the loose end of each husk together to form a boat.
• Brush the inside of the “boats” with oil and divide the corn mixture between them.
• Top with the breadcrumbs and the remaining grated cheese.
• Broil for approx. 2 minutes until the cheese is melted and the tops are browned.
• If you are making it ahead, remove it from the refrigerator 20 minutes before cooking, and bake in a 375-degree F oven for 20 minutes. You can broil to brown the tops if you wish.