1/4 c. butter
1/2 med. onion, chopped
1 clove garlic, chopped
2 (4 oz.) cans whole green chilies
4 c. corn (1 1/2 lbs. frozen corn or kernels from 6 ears)
1/4 lb. Cheddar cheese, grated
1 tsp. salt or to taste

Preheat oven to 350 degrees. Use 2 quart casserole. Melt butter and cook onion and garlic until soft (not brown). Cut chilies into strips (3 strips per each whole chili). Add to casserole and cook, covered for 5 minutes. Add the corn, cheese and salt to chile mixture. Cover tightly and bake 20 minutes (for frozen corn) or 40 (for fresh). If you use fresh corn, add the cheese after the first 20 minutes.

NOTE: Use fresh corn in season. It's well worth the extra work of slicing the kernels off the ears.