2 c. fresh corn kernels (about 3 ears) or frozen, thawed
2 tbsp. butter, melted
2 eggs
1/4 c. nonfat milk
1 c. plain yogurt
1 c. diced Mozzarella cheese
1/2 c. cornmeal
1 (4 oz.) diced green chiles
1 tsp. salt (optional)

Grease 2 quart casserole. Puree 1 cup corn with butter, eggs and milk in blender. Mix remaining ingredients in medium bowl. Add pureed mixture and blend well. Pour into casserole and bake uncovered 50-60 minutes at 350 degrees. 4-6 servings.