corn cheese

I have no idea if “corn cheese” is a thing. But I have been seeing corn and cheese all over the internet lately… and to me, it seemed like the perfect dip.

Corn screams taco tuesday to me, and even without the spice, I think it’s the perfect starter or side to start your taco celebration.

Melted cheese, toasty corn, all combined together in a perfect storm. I’ve eaten this with tortilla chips… and, without.

Ingredients

4 Tbsp butter

3 scallions, sliced, greens and whites/light green part separated

4 ears of corn, kernels removed

1/2 cup avocado mayo

1/2 tsp salt

1 cup shredded mozarella

1 cup shredded cheddar

Directions:

Preheat oven to 425.

Heat a cast iron skillet to medium heat.

Melt butter.

Add in whites of scallions, sauté for 2 minutes.

Add in corn and sauté on low for 3 - 5 minutes.

Add and combine mayo. Stir.

Add and combine both cheeses. Stir.

Once cheese has melted, place skillet in oven.

Bake for 15 minutes, until cheese is nice and golden.

Serve immediately.