Mexican Corn And Cheese Casserole
|Sweet corn/1 package of 10 ounces frozen whole-kernel corn, thawed||2 Cup (32 tbs) (Fresh, Cut From 4 Medium-Size Ears)|
|Canned whole green chilies||4 Ounce, rinsed, seeded, and chopped (1 Can)|
|Shredded sharp cheddar cheese||3 Ounce (3/4 Cup)|
|Sour cream/Plain yogurt||1 Cup (16 tbs)|
|Egg||1 , lightly beaten|
|Butter/Margarine||2 Tablespoon, melted|
1. Preheat the oven to 400°F. In a mixing bowl, combine the corn, chiiies, cheese, sour cream, egg, salt, and butter.
2. Pour the mixture into a buttered 8"x 8"x 2" baking dish, and bake, uncovered, for 30 to 35 minutes, or until a knife inserted in the center of the casserole comes out clean.