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Corn, Scallion and Cheddar Strata

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6 -8
Author: Emily Clifton


  • 1 tablespoon butter
  • 3 cups fresh corn cut from about 3 medium cobs
  • 1 jalapeño or serrano chili seeded and finely diced
  • 1/2 teaspoon fresh thyme 1/4 dried
  • 1 1/2 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
  • 2 3/4 cups whole milk
  • 1 teaspoon course kosher salt
  • Freshly ground black pepper


  • 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 1/2 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.
  • 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.
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