Hot corn dip

2 tablespoons unsalted butter

3 1/2 cups frozen corn

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup yellow onion, chopped

1/2 cup red bell pepper, chopped

1/4 cup green onions (use the green and white), chopped

1 jalapeno, seeded and minced

2 teaspoons garlic, minced

1 cup mayonnaise

1/4 teaspoon cayenne pepper (optional)

8 ounces Monterey Jack cheese, shredded

Combine all ingredients into a crock pot. Put on low for 2-3 hours.