2, 15 oz cans of corn drained or 3 cups fresh corn kernels
1 stick butter, melted
1 cup sour cream
8 oz. pepper jack cheese or Monterey jack cheese, cubed
4 oz can chilies, rough chopped or chopped green chilies (I like the bigger pieces in this)
1/2 cup cornmeal
1/2 t. salt
1/2 cup Parmesan cheese
- In a blender puree 1 cup of corn, butter and eggs until smooth.
- In a large bowl combine remaining ingredients (except Parmesan). Stir in blended mixture until combined.
- Pour into a greased 2 qt. baking dish and top with Parmesan.
- Bake at 350 degrees 30 minutes.