Baked TomaRashi and Corn Dip

Baked TomaRashi and Corn Dip

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Baked TomaRashi and Corn Dip
Serves 4
 
1 tablespoon unsalted butter
 ½ cups cooked corn (cut from the cob or frozen)
¼ cup finely chopped red onion
3 tablespoons mayonnaise
¼ teaspoon kosher salt
⅛ teaspoon black pepper
1 cup shredded Point Reyes TomaRashi
Minced chives, for garnish
Sesame crackers
 
Preheat broiler.
 
In an 8-inch skillet, melt butter on high heat. Add corn and red onion and sauté 2 to 3 minutes, until onion is beginning to soften.  Remove from heat.  Stir in mayonnaise, salt and pepper.
 
Spread the mixture evenly into an oven-proof baking dish or individual ramekins.  Top with TomaRashi.
 
Put in oven on top rack and cook until cheese begins to bubble and brown, 3-5 minutes. 
 
Garnish with chives and enjoy with sesame crackers.

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