1 (16 oz.) pkg. frozen corn
1/2 c. (4 oz. can) chopped green chilies, drained
2 tbsp. butter
1 tsp. chicken stock base (can use instant bouillon)
1 tsp. seasoned salt
1 tsp. dry mustard
1 tsp. dried parsley or 1 tbsp. fresh parsley
1 c. shredded Jack cheese
1 c. sour cream

Make sure corn is separated (not frozen in hunks). Mix all ingredients well and place in greased 1 1/2 quart (not rectangular) baking dish. Bake at 325 degrees for 30 minutes until bubbly. Serves 6-8.