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Recipe Ingredients

  • 1 Tbsp. butter
  • 3 cups fresh corn cut from the cob
  • 1 Tbsp. minced jalapeno
  • 1 1/2 cups 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
  • 2 tsp. kosher salt
  • 1 tsp. freshly cracked black pepper

*Yields 6-8 servings*

Recipe Directions

  1. COAT 9×13-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 350o F (175o 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.

Credit to Chef Kelsey Nixon for this recipe.
Credit to @caitlacoop for the accompanying image