Mexican Rabbit Rarebit

• 1/2 tablespoon butter
• 2 cups shredded cheddar cheese
• 1 egg
• 1 1/2 cups mexicorn
• 1/2 teaspoon salt
• 1/2 cup rotel tomatoes with jalapeno peppers (see note below)
• 1/2 cup breadcrumbs
• 6 slices buttered toast (or bag of chips)

1. NOTE: If you really can't handle the heat of Rotel, just use plain ole tomatoes. You might also toss in a bit of onion or substitute mild salsa for the tomatoes. It's all up to you depending on your heat tolerance. Also, if you're serving this at a party, keep it hot in a fondue pot!
2. Melt the butter in the top of a double boiler over direct heat (if you are using raw onion) and saute until transparent. If not, skip this step.
3. Place the double boiler over hot water; melt the butter and add the cheese; stir constantly until cheese is melted.
4. Mix beaten egg, salt, and corn and stir into the cheese. Add the tomatoes and crumbs.
5. Allow the mixture to heat through and serve with toast or chips.

butter, cheddar cheese, egg, mexicorn, salt, tomatoes, breadcrumbs, buttered toast

Taken from www.food.com/recipe/mexican-quot-rabbit-quot-rarebit-152936 (may not work)