Shuck corn, reserving husks.
Cut kernels from corn cobs.
Grind kernels in a blender until pureed.
Add salt and margarine.
Pour pureed corn into a bowl, and add sufficient cornmeal to make a mixture that can be easily spread.
Mixture should not be too dry or stiff.
Line the bottom and sides of a casserole with green corn husks, leaving tips of husks standing above the rim of casserole.
Spoon a layer of corn mixture on the bottom, and top with slices of Cheddar cheese and strips of green chiles, (while we customarily don't recommend canned products, the canned variety are good.) Spoon another layer of corn mixture, cheese, and chiles into casserole and top with the cornmeal.
Fold corn husks extending above rim of casserole over the top of the dish, and cover casserole with foil paper.
Bake in a 350 degree oven for 1 hour.
This is a nifty dish to serve with tacos or any Mexican goodie.
If you like a milder flavor, use less chilies.