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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
Salt and pepper to taste
2 tablespoon chili powder and/or 1/2 cup diced green chilies

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.