Add the butter and onion to a medium skillet over medium heat and cook until the onions are soft and translucent, about 10 minutes. Let cool slightly.
Combine corn, stuffing, and cheese in a large bowl. Pour butter and onion over the corn mixture and stir to combine.
Pour into a 2 quart baking dish and bake at 375 for 30 minutes or until hot and bubbly.
This dish can be prepared the day before and before baking, cover and refrigerate. Add an additional 20 minutes to the cook time.
Like I mentioned above, I’ve always used Pepperidge Farm Herb Seasoned stuffing for this recipe.