My mother, a famous non-cook, actually found this recipe in a newspaper, tweaked it, and it is sooooo delicious! Nice and creamy-cheesy-comforting-warm! I used the frozen cream-style yellow sweet corn.

Ingredients

6 serv.

butter↗4 ounces
yellow onion↗1⁄2 cup
chopped fine
corn↗3 cups
(fresh or frozen)
eggs↗2
sour cream↗1 cup
cumin↗2 teaspoons
cornmeal↗1⁄2 cup
monterey jack cheese↗9 ounces
grated
Rotel tomatoes & chilies1 (14 ounce) can
hot variety (drained)
salt↗

Step-by-step instructions

1
Saute' onion in 1 T of the butter.
2
Melt remaining butter, and mix with all other ingredients. Pour into buttered casserole dish and bake at 350 until slightly set, about 25 minutes.

Source: food.com

Original recipe ↗

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