Spicy but blends with many entrees.

9 ears yellow corn, husked (may substitute two 10 oz. pkg. frozen corn,
thawed)
1/2 c. (1 stick) butter, melted
2 eggs
1 c. jalepeno sour cream (may substitute plain sour cream)
10 oz. Monterey jack cheese, grated
1/2 c. yellow cornmeal
1 (4 oz.) can diced green chilies, drained
1 1/2 tsp. salt

Preheat oven to 350 degrees.

Grease well a 7 x 11-inch baking dish.

Cut corn from cobs. Puree 1/2 of corn, butter and eggs in blender or food processor.

Mix remaining 1/2 of corn, sour cream, cheese, cornmeal, green chilies and salt in medium-size bowl. Add pureed mixture and mix well. Pour into prepared baking dish. Bake, uncovered, at 350 degrees for 50 to 60 minutes.

Serves: 8.

Preparation: 15 minutes.

Baking: 1 hour.

Temperature: 350 degrees.