Fresh Corn Casserole

By june

Ingredients

• 2 cups fresh corn kernels
• 1/2 cup (1 stick) butter, softened
• 2 eggs
• 1 1/2 tsp salt
• 1 cup sour cream
• 1 cup Monterrey Jack cheese
• 1/2 cup corn meal
• 1 (4-oz) can chopped green chilies or 4 oz chopped pickled jalapeno peppers

Preparation

Step 1

Preheat oven to 350 degrees.
Puree 1 cup corn with butter and eggs in blender or food processor. Mix puree, the other cup of corn and remainder of ingredients, except paprika, in medium size bowl. Pour into buttered 2-quart casserole dish and sprinkle with paprika. Bake uncovered for 50-60 minutes.