4 cups fresh corn kernels or frozen, thawed and drained
1 cup grated Cheddar cheese
1 (8 oz.) pkg. cream cheese at room temperature
1 (7 oz.) can diced green chiles
2 teaspoons chile powder
2 teaspoons cumin

Preheat oven to 350°F. Butter 1 1/2 quart baking dish or cast iron
skillet. Mix all ingredients in a large bowl until well combined. Transfer
to prepared dish. Bake until bubbling, about 30 minutes.

Notes – OK, here’s where the fun of this dish really comes in. I’m
listing some of the many variations that have been tried. First, this
doubles so well. Second, use baby white sweet corn if you can get
it. It’s absolutely marvelous in this. I have also substituted smoked
Cheddar cheese, and the last time I made this, I added 1 cup of
chopped, cooked ham (or bacon would be good) and I used part
of a can (drained) of Rotel for the green chiles. It’s a very flexible
dish. You just don’t want it to be overly “soupy” when putting it in
the casserole dish. We have also dumped it in a crockpot and just
let it heat through.

B-man :wink: