Hot Corn Dip!

This is a great dip to take to a party or if you are having one: I serve them with toasted baguettes cut at an angle. I slice the baguette and toast them in a 400 degree oven until light brown; about 10 minutes.

Hot Corn Dip:
3 1/2 cups frozen white corn
8 oz. monterrey jack cheese
1 cup mayo
1/2 red bell pepper finely chopped
1 jalapeno finely chopped
1 cup yellow onion finely chooped
1/4 cut green onions
2 tsp minced garlic
3 tbsp unsalted butter
salt and pepper to taste

Heat half of the butter in a skillet and melt. Add the frozen corn and cook for 7-10 minutes until golden brown, stiring occasionally. Put corn in a bowl and set aside. In the same pan, melt the rest of the butter and add the onion and red pepper. Cook 2minutes until softened. Add jalapeno, garlic and green onion and cook an additional 2minutes and add it to the corn and let cool. Once the corn mixture has cooled, heat your oven to 350 degrees and grease a 8X8 pan. In the corn mixture bowl, add the mayo and half of the cheese. Pour the mixture in the pan and top with the rest of the cheese. Cook about 10 minutes until it is bubbly and golden brown on top. Serve on top of the baguettes.