Source: www.cloverandthyme.com
Ingredients:
1 stick unsalted butter, melted, plus additional for greasing
3 cups fresh (or frozen, defrosted) corn kernels, divided
2 eggs
1 cup sour cream
4 ounces each of Monterey Jack and cheddar cheese, cut into ½-inch cubes
½ cup cornmeal
1 (4-oz) can diced green chiles
½ teaspoon salt
1/4 cup grated Parmesan cheese
Directions:
1. Preheat oven to 350°F. Generously butter (or use cooking spray) on a 2-quart rectangular casserole dish.
2. In a blender or food processor, puree 1 cup of the corn kernels with melted butter and eggs.
3. In a large bowl, combine all remaining ingredients except Parmesan. Add pureed corn mixture and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake for 40 minutes, or until set and golden (check on it at 30 minutes – you don’t want it to dry out, but you want it to be completely set in the middle.)