4 very lg. ears of corn or dried corn or frozen corn (enough to make 2 c.)
1/2 c. melted butter
2 eggs, beaten
1/2 c. yellow cornmeal
1 1/2 tsp. salt (or less)
1 c. sour cream
1 c. diced Monterey Jack cheese (8 oz.)
1 (4 oz.) can green peeled chilis

1. Place 2 cups of grated corn in a large bowl and add melted butter, eggs, cornmeal, salt, sour cream and diced cheese. Rinse all seeds out of the chilis. Chop chilis and add to mixture. Pour into a greased casserole and bake at 350 degrees for 40 to 60 minutes or until firm to touch and golden brown.

To prepare ahead of time: This can be baked ahead and reheated. Good cold with a green salad. Can be frozen. Freeze after baking. Defrost, then reheat.