1 (15 ounce) can whole kernel corn, drained
3/4 cup warm water (110 degrees F/45 degrees C)
2 tablespoons cornstarch
1 cup white sugar
1 teaspoon salt
4 cups rolled oats
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with non-stick cooking spray (or see directions below for non-stick food, parchment paper will work too).
In a medium bowl, stir together cornstarch, sugar and salt. Add water as needed to add water to blend. Transfer mixture to prepared pan and stir in oats, chocolate chips and water. Pour mixture into prepared baking dish.
Bake, covered, in preheated oven until center is firm, approximately 1 hour. Let cool 10 minutes before removing from baking sheet. Cool 10 minutes before removing from baking sheet.