Corn, Cheddar & Jalapeno Strata


  • 1 tablespoon butter
  • 3 cups fresh corn cut from the cob
  • 1 tablespoon minced jalapeno
  • 1 1/2 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 tablespoons mayonnaise
  • 3 cups milk
  • 2 teaspoons kosker salt
  • 1 teaspoon freshly cracked black pepper
  • Yields 6-8 servings


  • COAT 9×13-inch pan with non-stick spray. Combine corn, jalapenos, scallions, and tomatoes together in a medium mixing bowl.
  • WHISK together eggs and mayo in a separate mixing bowl, then whisk in milk, salt and pepper.
  • SPREAD one-third of cubed bread in prepared baking dish (it won’t cover the bottom of the dish entirely).
  • 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.
  • POUR egg mixture evenly over strata.
  • COVER with plastic wrap and refrigerate for at least 6 hours or up to 1 day.
  • PRE-HEAT oven to 350o F (175o C) when ready to bake.
  • BAKE strata, uncovered, until golden brown, puffed and cooked through, about 45 minutes. Let stand 5 minutes before serving.
  • Credit to Chef Kelsey Nixon for this recipe.
    Credit to @caitlacoop for the accompanying image.