Baked TomaRashi and Corn Dip
1 tablespoon unsalted butter
1 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
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.