Hot Cheesy Corn Dip

I have been off from school for three weeks.  I should have had two days last week, but those turned into snow days so I was productive and decided to have a friend over to celebrate my productiveness!  I made this hot cheesy corn dip and we didn't even let it go from the stove to a table, we ate it right there.  It was delish and a perfect compliment to the beef tenderloin and fennel tacos I made!

Hot Cheesy Corn Dip

Hot Cheesy Corn Dip

Ingredients:
1 tablespoon butter
2 cups corn (fresh or frozen)
1 small onion, diced
1 red pepper, diced
1/2 pound Monterey Jack cheese, shredded
1 Tbsp. mayonnaise
1 lime, juiced
salt and pepper to taste
1 tablespoon cilantro, chopped (optional)
2 Scallions, sliced (optional)

Preparation:
Melt the butter in a heavy skillet over medium-high heat, add the corn, onion, and red pepper.
Toss and let it sit until slightly charred, mix it up and let it char again, about 6-10 minutes.
Mix the cheese, mayo, lime juice, salt and pepper, place back into the pan and cook over medium-low heat until the cheese has melted.
Top with cilantro and scallions.
Enjoy!

Recipe adapted from Closet Cooking