This easy recipe quickly turns fresh or frozen corn into a tasty Mexican-spiced side dish.

Mexican Corn

1 onion, finely minced
1 tablespoon olive or vegetable oil
2 tablespoons butter
2 cups tomato puree (or tomato sauce)
3 cups fresh or frozen corn

1/2 cup diced green chiles
2 tablespoon chili powder

Salt and pepper to taste

1. Preheat oven to 350°F (175°C). Butter a 2-quart casserole dish.
2. Saute onion in hot oil until golden yellow. Stir in remaining ingredients.
3. Pour into prepared casserole dish and bake, uncovered, for 1 hour.

Serves 6.