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Preheat the oven to 350°.
Blend the corn, eggs, milk, and salt to a coarse puree. Do not add more liquid unless absolutely necessary to release the cutting blades.
Mix about three-quarters of the cheese into the corn puree, saving the rest for the topping.
Clean and trim the squash. Cut them into halves lengthwise and scoop out the inner flesh, leaving a shell about ½ inch thick. Discard the pulp or reserve for another use.
Place the squash in the dish and set aside while you prepare the filling.
Fill the zucchini shells with the corn stuffing, which will be quite runny. Sprinkle with the remaining cheese and dot with the butter.
Cover the dish with foil and bake until the squash is tender—about 50 minutes. Serve covered with tomato sauce, salsa or hot sauce.