4 ears corn kernels (may use drained, canned corn)
3 c. chopped onion
1 clove garlic
2 tbsp. butter
1/2 green chilies, chopped (may use more)
3/4 tsp. salt
1/4 c. water
1/3 c. shredded Monterey cheese

Saute onion, garlic in butter. Add remaining ingredients except cheese. Cook slowly 15 minutes, adding water as needed. Turn off heat. Sprinkle cheese over corn.