Preheat oven to 180°C.
Heat Stork margarine in a frying pan and fry onion until it is soft.
Add corn and chilies and continue frying for another 2 min.
Arrange the cubed potatoes in a greased, ovenproof dish and spoon over the corn and chilli mixture.
Mix the sachet contents with a little milk to make a paste and stir in the remaining milk.
Pour over the potatoes, sprinkle with grated cheese and bake for 1 hour until the potatoes are cooked and the cheese is golden brown.
Potato Bake with Corn, Cheese and Garlic
BETTER FOR YOU TIPS : For a delicious potato bake with an extra nutritious kick, add in a punnet of sliced, sauteed button mushrooms together with some chopped spinach