Arizona Baked Corn

1 tablespoon lard
1 onion, minced
1 tablespoon finely chopped celery
2 tablespoons butter
2 tablespoons chili powder
1 cup tomato purée
3 cups raw, tender corn cut from cobs
Salt
Freshly-ground pepper
1/4 cup grated Monterey Jack cheese

Preheat oven to 350 degrees F.

Heat lard and sauté onion without browning; then stir in celery and cook for 5 minutes more.

Add butter and stir in chili powder, then tomato purée and corn. Season to taste with salt and pepper. Pour into a casserole, top with cheese, and bake, covered, for 45 minutes. Remove the cover and continue baking for 15 minutes more.