Hot TomaRashi and Corn Dip

Ingredients

• 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