Servings
6-8
Recipe by
Chef Kelsey Nixon
Image provided by
@caitlacoop
Ingredients
| 1 tbsp. | butter |
| 3 cups | fresh corn cut from the cob |
| 1 tbsp. | minced jalapeno |
| 1 ½ cup | thinly sliced scallions, both white and green parts |
| 1 cup | grape tomatoes, halved |
| 8 cups | French bread cut into 1-inch cubes |
| 4 cups | Borden® Cheese Four Cheese Mexican Thick Cut Shreds, divided |
| 9 | large eggs |
| 2 tbsp. | mayonnaise |
| 3 cups | milk |
| 1 tsp. | freshly cracked black pepper |
Steps
| 1 |
COAT
9x13-inch pan with non-stick spray. Combine corn, jalapenos, scallions, and tomatoes together in a medium mixing bowl.
|
| 2 |
WHISK
together eggs and mayo in a separate mixing bowl, then whisk in milk, salt and pepper.
|
| 3 |
SPREAD
one-third of cubed bread in prepared baking dish (it won’t cover the bottom of the dish entirely).
|
| 4 |
ADD
one-third of corn mixture, then add Borden® Four Cheese Mexican Thick Cut Shreds. Repeat, layering twice with remaining bread, corn mixture, and cheese.
|
| 5 |
POUR
egg mixture evenly over strata.
|
| 6 |
COVER
with plastic wrap and refrigerate for at least 6 hours or up to 1 day.
|
| 7 |
PRE-HEAT
oven to 350° F (175° C) when ready to bake.
|
| 8 |
BAKE
strata, uncovered, until golden brown, puffed and cooked through, about 45 minutes. Let stand 5 minutes before serving.
|
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