Pepper Jack Corn Gratin Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large skillet, melt butter over medium heat. Add the diced red bell pepper and cook until softened, about 5 minutes.
• STEP 3.Add the corn kernels to the skillet and cook for another 5 minutes, until the corn is tender.
• STEP 4.In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
• STEP 5.Slowly whisk in the milk and cook until the mixture thickens, about 5 minutes.
• STEP 6.Remove the saucepan from heat and stir in the shredded pepper jack cheese until melted and smooth.
• STEP 7.Pour the cheese sauce over the corn mixture in the skillet and stir to combine.
• STEP 8.Transfer the mixture to the greased baking dish and sprinkle with additional shredded pepper jack cheese.
• STEP 9.Bake for 25-30 minutes, until the top is golden and bubbly.
• STEP 10.Remove from the oven and let cool for a few minutes before serving.
• STEP 11.Garnish with chopped fresh parsley, if desired, and serve hot.

Cooking Tips

• For extra spice, add a pinch of cayenne pepper or diced jalapenos to the corn mixture.
• If fresh corn is not available, you can use frozen corn kernels instead.
• To make this dish ahead of time, prepare the corn mixture and cheese sauce separately. Store them in the refrigerator and assemble and bake the gratin just before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave until heated through.
• Serve as a side dish with grilled meats, roasted chicken, or as a vegetarian main dish with a salad.