Southwestern Baked Corn
2 lbs. diced zucchini (do not peel)
1 medium onion (chopped)
2 T. butter or broth
2 packages frozen corn (10 oz size)
½ lb. Old English or Mild Mexican processed cheese (cubed or grated)
½  cup each of green and red bell peppers (diced)
4 oz can of chopped green chilies (optional for hotter taste)
Salt and pepper to taste

Saute the diced zucchini in butter or broth until just tender.  Set aside.
Cook the corn in small amount of water until thawed and warm.  Drain
Combine all ingredients in large saucepan, stirring lightly until cheese is melted and blended through.
Pour into a lightly oiled 13x9 inch pan.
Sprinkle lightly with paprika if desired
Bake uncovered at 350 degrees until bubbly, for about 30 minutes.  Cool slightly before serving.
Makes 8-10 servings.

Godmother Notes:  This is one of only a few recipes that I make with Velveeta cheese.  I use the classic variety for a milder taste, and Mexican variety for a hotter version. This processed cheese is unmatched for a creamy, smooth sauce texture.  And I never use the green chilies, but they do add another dimension for flavor if you want the hotter flavor.

This is a wonderful dish to make a day ahead and refrigerate.  It fits well on a holiday menu, allowing for a splash of vegetable color, a taste contrast, and great ease. If you actually have leftovers, the corn refrigerates very well for another three days.

P.S.  Did you know that corn is probably the most universal foods in the world?  Nearly every culture prepares corn in some way.  It is also tends to be the vegetable of choice for children!
The first time I tasted this dish in Indiana, I knew I needed the recipe.  Later, after we moved to Colorado, I realized the recipe had originated in this state when I found it in a Colorado Junior League cookbook.  Over the years, it has become a family favorite and I have shared it with many friends who want a new holiday side dish.  Enjoy the creamy taste and beautiful color while you savor this combination of healthy vegetables!