Fresh Corn Casserole

Makes 6 servings

Accompanied by sliced fresh tomatoes sprinkled with chopped bail, this casserole makes a beautiful summer lunch or light supper. If you have a yen for it during the winter, you can substitute frozen corn with satisfaction. You may prepare it a day in advance and reheat before serving. It also freezes beautifully; defrost before reheating.

ingredients

2 c. fresh corn kernels (about 5 ears)
6 tbsp. regular or reduced-calorie margarine
2 eggs
1 c. sour cream or 3/4 cup sour cream and 1/4 c. plain yogurt
1 c. diced Monterey jack cheese
1/2 cup cornmeal
1 4-oz. and diced green chilies
1 tsp. salt

directions

Spray a 2-quart rectangular casserole with Pam. Puree 1 cup corn with margarine and eggs in blender or food processor. Mix remaining ingredients in medium bowl. Add pureed mixture and blend well. Pour into prepared pan and bake, uncovered, in preheated 350° oven for 50 to 60 minutes, until golden brown and set.