Corn, Scallion and Cheddar Strata
Prep time: 
Cook time: 
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Serves: 6-8
  • 1 tablespoon butter
  • 3 cups fresh corn (cut from about 3 medium cobs)
  • 1 jalapeño or serrano chili, seeded and finely diced
  • ½ teaspoon fresh thyme (1/4 dried)
  • 1½ cups thinly sliced scallions (both white and green)
  • 8 cups bread (country, wheat or French) cut in 1-inch cubes (about 10-12 oz)
  • 2 cups (6 ounces) coarsely grated sharp cheddar
  • 1 cup (2 ounces) finely grated parmesan
  • 9 large eggs
  • 2 tablespoons mayonnaise
  • 2¾ cups whole milk
  • 1 teaspoon course kosher salt
  • Freshly ground black pepper
  1. Generously butter a 3-quart baking dish (or a 9×13-inch lasagne pan). Toss corn, jalapeño, thyme and scallions together in a medium bowl. Combine cheeses in another bowl. In a large bowl, beat eggs and mayo together, then whisk in milk, salt and ½ teaspoon freshly ground black pepper. Spread one-third of bread cubes in prepared baking dish — it won’t fully cover the bottom of dish. Add one-third of corn mixture, then cheese mixture. Repeat layering two more times with the rest of the ingredients, ending with a top layer of corn and cheese. Carefully pour egg mixture evenly over strata (a measuring cup is useful for this). Cover with plastic wrap and refrigerate for at least 8 hours or up to 1 day.
  2. When ready to bake, heat oven to 350 degrees F. Bake, uncovered, until golden brown and cooked through, about 45 to 55 minutes. Let stand 5 minutes before serving.
Recipe by Nerds with Knives at