Pepper Jack Corn Gratin Recipe

Pepper Jack Corn Gratin is a delicious and cheesy side dish that combines the sweetness of corn with the spicy kick of pepper jack cheese. This creamy and comforting gratin is made with fresh corn kernels, diced red bell pepper, and a creamy sauce made with milk, butter, and flour. Topped with a generous amount of shredded pepper jack cheese, this dish is baked until golden and bubbly. It's the perfect accompaniment to any meal and is sure to be a crowd-pleaser.

5
13 Rating -
Rate
Vegdiet
40minstotal
40m.total
Pepper Jack Corn Gratin
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ingredients serve

Ingredients for Pepper Jack Corn Gratin Recipe

  • 0.67 cup Fresh Corn Kernels
  • 0.17 Red Bell Pepper, Diced
  • 0.67 tablespoon Butter, Divided
  • 0.33 tablespoon All Purpose Flour
  • 0.33 cup Milk
  • 0.33 cup Shredded Pepper Jack Cheese, Divided
  • As required Salt And Pepper, To Taste
  • as per your need Chopped Fresh Parsley, For Garnish

Directions: 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.
Nutrition
value
111
calories per serving
6 g Fat5 g Protein10 g Carbs5 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    5g
  • Carbs
    10g
  • Fiber
    5g

MacroNutrients

  • Carbs
    10g
  • Protein
    5g
  • Fiber
    5g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    137mg
  • Iron
    < 1mg
  • Vitamin A
    132mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    42mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    55mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    30mg
  • Manganese
    1mg
  • Phosphorus
    97mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp