Serves 4
2 cups corn kernels, frozen or canned & drained
¼ cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup shredded Point Reyes TomaRashi (about 4 oz)
1 scallion, thinly sliced
Heat broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
Add corn mixture to a 6-inch cast-iron or ovenproof skillet/baking dish, sprayed with non-stick spray. Smooth out layer then top evenly with shredded cheese.
Set the skillet on the middle rack of oven and cook until the cheese begins to bubble, about 5-7 minutes. Move to the top rack and continue cooking, until the top is golden brown in spots, about 3 to 4 minutes.
Sprinkle with the scallions and serve immediately with corn chips.
