2 c. fresh corn kernels, about 4 ears (use frozen corn if fresh is not available)
1/2 c. butter, melted
2 eggs
1 c. sour cream
1 c. diced Monterey Jack cheese
1/2 c. cornmeal
4 oz. can green chilies
1 1/2 tsp. salt

Preheat oven to 350 degrees. Generously butter 2 quart rectangular casserole. Puree corn with butter and eggs in blender or food processor. Mix remaining ingredients in medium bowl. Add pureed mixture and blend well. Pour into prepared casserole and bake, uncovered, 50 to 60 minutes. Serves 6.