Posted by Becky in Colo May 30, 2001

This is a favorite that usually turns up at our parties and BBQ's - Enjoy!

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

Preheat oven to 350 degrees 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 Ro-Tel 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.